Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Dice tomato. Zest and quarter lime. Drain and rinse beans.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Stir in 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.

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest later). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (TIP: Lower heat if spice blend begins to burn.) Top with Mexican cheese. Cover pan and turn off heat; let sit until cheese melts, 1-2 minutes.

Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beans, stock concentrate, remaining Southwest Spice, 1/4 cup water (1/3 cup for 4 servings), salt, and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter.

While beans simmer, in a small bowl, combine sour cream, a squeeze of lime juice, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in 1 TBSP butter, lime zest, and a squeeze of lime juice. Season with salt and pepper. Divide rice and chicken between plates. Top rice with beans and crema. Sprinkle chicken with scallion greens and serve with remaining lime wedges on the side.