Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Stem cilantro and tear leaves.

Carefully massage rice in shipping bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.

Carefully remove rice from microwave.

In provided tray, combine rice, beans and their liquid, half the cilantro (reserve remaining for crema), and 1/4 tsp. salt. Push to one side of tray.

Coarsely crush crackers into crumbs.

In a mixing bowl, combine Impossible burger, crushed crackers, cheese, jerk seasoning (use less if spice-averse), 1/4 tsp. salt, and a pinch of pepper. Form mixture into 6 evenly-sized meatballs.

Place meatballs in empty side of tray.

Cover rice side of tray with foil, leaving meatballs uncovered. Bake half-covered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, halve lime and juice.

In another mixing bowl, combine crème fraîche, remaining cilantro, a pinch of salt, and 1 tsp. lime juice (reserve remaining for garnish).

Carefully remove tray from oven.

To serve, top meatballs and rice with jerk sauce (to taste) and crema. Drizzle remaining lime juice over rice, if desired. Bon appétit!