Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

In small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water.

Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.

Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice Blend, and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) for turkey. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.

Fluff rice with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice between bowls and top with turkey, veggies, and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.