Wash and dry all produce. Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans. In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil, and 1 tsp Southwest Spice (you’ll use more in the next step). Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened, 1-2 minutes. Add beans, stock concentrate, 1/2 cup water (1/3 cup for 4 servings), 1 tsp Southwest Spice (1 TBSP for 4; you’ll use the rest in the next step), salt, and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Cover to keep warm.

Pat pork dry with paper towels. Season with remaining Southwest Spice, salt, and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Once cool enough to handle, slice pork crosswise.

While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt, and pepper. Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into wedges and serve on the side.