• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. • Stir in rice and 1 1⁄4 cups water (2 1⁄4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, finely dice tomato. Core, deseed, and dice poblano into 1⁄2-inch pieces. Drain and rinse beans. • In a small bowl, combine tomato, scallion greens, 1 tsp green salsa (2 tsp for 4 servings; you’ll use the rest later), and a large drizzle of olive oil. Season generously with salt and pepper.

• In a second small bowl, combine sour cream with 1⁄2 tsp Southwest Spice (1 tsp for 4 servings; you’ll use the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. • Reduce heat to medium. Add beef to pan along with poblano, breaking up meat into pieces. Season with salt and pepper. Cook until poblano is softened and beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into pan with poblano. Cook, stirring, until mixture is fragrant and butter has melted, 1-2 minutes. • Stir in remaining green salsa and 1⁄2 tsp sugar (1 tsp for 4). Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.

• Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls and top with bean mixture, pepper jack, salsa fresca, radishes, and crema. Serve.