Preheat broiler to high. Wash and dry all produce. Halve, deseed, and cut green peppers into 1-inch pieces. Halve, peel, and dice onions. In a small bowl, combine sour cream, half the hot sauce, 2 TBSP water, and a pinch of salt.

Heat a large drizzle of oil in a large ovenproof pan over medium-high heat. Add beef, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Remove from heat; transfer to a large bowl.

Heat another drizzle of oil in same pan over medium-high heat. Add green peppers and onions. Cook, stirring, until softened, 3-6 minutes.

Stir cooked beef, tomato paste, stock concentrate, rice, and 2 cups water into pan with veggies. Bring to a boil, then cover and reduce heat to a simmer. Cook until rice is tender, 15-18 minutes. Uncover and remove from heat.

Evenly sprinkle cheese over beef and rice mixture. Broil until melted, about 1 minute.

Divide finished beef and rice mixture between plates. Drizzle with hot sauce crema. Serve with remaining hot sauce on the side.