Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, 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 of water 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. Cover to keep warm.

Meanwhile, halve the tomatoes. Halve the lemon(s) crosswise; remove the seeds. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, the juice of 1 lemon half (or 2 halves for 4 servings), a drizzle of olive oil, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the mayonnaise and the juice of the remaining lemon half; season with salt and pepper. Serve the cooked rice topped with the cooked beef, roasted carrots, and salsa. Drizzle with the lemon mayo. Garnish with the cotija. Enjoy!