I'm running outta ingredients, here's the lunch I patched together with what I had. I'll put the recipe because this one is easier than anything else I've made recently.

*measuring by weight is far more accurate than volume, recommended to use for everything cooking

150g marinara
2 tomatoes
2 small limes, juiced
1 package of takis (mine were stale)
1/3 pound carnitas (homemade preferred)
6g salt + 2g e621 (msg)
1 can chicken broth or enough to cover
200-250g white rice, depending on how much you want to eat
2g cumin
4g thyme, fresh or dried, minced
4g oregano, fresh or dried, minced

1 Heat butter and oil in a nonstick saute pan over high heat. Add onions and garlic.
2. Cook until garlic smells fragrant and onions are barely translucent, then add rice. Toast until fats are relatively absorbed
3. Add marinara and tomatoes, stir, and season with the three spices. Deglaze with water, then add broth and lime juice. Stir.
4. Bring to boil, then reduce heat, then cover and simmer without disturbing until rice is soft and the liquids are completely cooked away.
5. Crush takis and reheat carnitas. Serve rice with carnitas and takis, if desired (if you have). Garnish with lime slices and fleur de sel or other flaky salt.