Bring pot of water to rolling boil. Add rice, and cook for 15-20 minutes until soft.

Wash veggies. Skin mango, and dice 1/4 cup. Dice green onion, tomato, and habeñero pepper. Add to blender, along with garlic powder, onion powder, and 2 pinch salt. Pulse until desired salsa texture is reached, adding water as needed to thin.

In pan over medium heat, cook beef to 155°F. Season to taste with salt and black pepper.

When salsa is done, remove from blender and hand-mix in sour cream. Set aside.

When rice is finished, remove from heat and drain water. Plate, as season with salt lightly.

Spread salsa over rice, and cover with beef tips. Garnish with green onions and red pepper.