Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Thinly slice chili, removing seeds for less heat.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 2-3 minutes. Stir in rice, beans, stock concentrate, half the Southwest Spice, 3/4 cup water (11/4 cups for 4), and 1/2 tsp salt. 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.

In a small bowl, combine sour cream, lime zest to taste, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second small bowl, combine guacamole, tomato, a squeeze of lime juice to taste, and a pinch of chili if desired. Season with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining Southwest Spice, and cover. Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt. Remove from heat.

Fluff rice mixture with a fork; stir in half the Mexican cheese. Season with salt and pepper. Divide between bowls; top with guacamole, eggs, and remaining cheese. (TIP: Plate everything in its own section!) Garnish with scallion greens and more chili if desired. Drizzle with crema. Serve with remaining lime wedges on the side.