Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15 18 minutes. Keep covered off heat until ready to serve.

While rice cooks, halve, peel, and thinly slice onion. Finely dice tomato. Peel and finely dice kiwi. Zest and halve lime. Thinly slice half the jalapeño into rounds; finely chop remaining jalapeño (remove ribs and seeds if you prefer less heat).

Finely chop a few onion slices until you have 2 TBSP (4 TBSP for 4 servings); place in a small bowl. Stir in tomato, kiwi, juice from half the lime, and chopped jalapeño to taste. Season with a big pinch of salt and pepper.

In a second small bowl, combine sliced jalapeño with juice from remaining lime. Season with salt; set aside to quick-pickle, stirring occasionally, until ready to serve. In a third small bowl, combine sour cream, half the lime zest, and a big pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining sliced onion; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-6 minutes. Add another drizzle of oil if pan seems dry, then add pork, Southwest Spice, and plenty of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Taste and season with salt and pepper.

Fluff rice with a fork; stir in remaining lime zest, 1 TBSP butter, and a pinch of salt. Divide between bowls and top with pork mixture, kiwi salsa, crema, and as much pickled jalapeño (draining first) as you’d like.