Wash and dry all produce. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Mince garlic. Drain and rinse beans. Trim and roughly chop scallions. In a small pot, combine rice, 3/4 cup water (11/2 cups for 4), and a large 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 (3 TBSP for 4 servings), and 1 tsp Southwest Spice (2 tsp for 4). 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, 1/2 cup water (1/3 cup for 4), stock concentrate, 1 tsp Southwest Spice (1 TBSP for 4), 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. Keep covered off heat until ready to serve.

Pat pork dry with paper towels; prick all over with a fork or knife, then 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. When cool enough to handle, slice crosswise.

Meanwhile, in a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge, and a large 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), 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 chimichurri. Cut any remaining lime into wedges and serve on the side.