Bring a small pot with rice, 1/2 tsp. salt, and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

While rice cooks, mince cilantro; no need to stem.

Remove from burner. Fluff rice with a fork, then stir in cilantro. Cover and set aside.

While rice cooks, continue recipe.

Zest and halve lime. Cut one half into wedges and juice the other half.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Drain pineapple.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add ground pork, poblano (use less if spice-averse), 1/2 tsp. salt, and chipotle seasoning (use less if spice-averse) to hot pan. Stir often, breaking up pork, until peppers are tender, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

Add tomato puree, pineapple, and 1/4 cup water. Stir occasionally until sauce coats pork, 4-5 minutes.

Remove from burner. Stir in 2 tsp. lime juice and 1 tsp. lime zest.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese. Squeeze lime wedges over to taste. Bon appétit!