• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
• Cut tomato into 1/2-inch pieces.
• Thinly slice green onions.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• To a small bowl, add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream.
• Season with salt and pepper, then stir to combine. Set aside.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
• Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
• Cook for 1 min, stirring often, until fragrant.
• Transfer turkey to a large bowl, then cover with foil to keep warm.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
• Cook for 3-4 min, stirring often, until peppers are tender-crisp.

• Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
• Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
• Cook for 1-2 min, stirring occasionally, until liquid is absorbed and rice starts to brown.

• Divide fajita rice between bowls. Top with turkey, tomatoes and remaining green onions.
• Sprinkle cheese over top.
• Dollop with lime crema.
• Squeeze a lime wedge over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**