Remove the butter from the refrigerator to soften. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; toss to combine. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork, halved tomatoes, guajillo sauce (carefully, as the liquid may splatter), and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until combined, the tomatoes are slightly softened, and the pork is heated through. Turn off the heat.

Add the softened butter to the pot of cooked rice; season with salt and pepper. Stir until combined and the butter is melted. Serve the finished rice topped with the cooked pork and tomatoes. Garnish with the sour cream and seasoned pepitas. Enjoy!