Wash and dry all produce. Bring 11/4 cups water and a pinch of salt to a boil in a small pot. Halve, peel, and finely dice onion. Drain and rinse kidney beans. Core and seed poblano, then cut into 1/2-inch squares. Thinly slice scallions, keeping greens and whites separate. Slice jalapeño into rounds, removing ribs and seeds first for less heat. Dice chorizo into small cubes.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef and half the enchilada spice, breaking up meat into pieces. Cook, tossing, until browned and cooked through, about 6 minutes. Season with salt and pepper.

Remove beef from pan and set aside. Heat a drizzle of oil in same pan over medium-high heat. Add onion, poblano, and scallion whites and give everything a toss. Stir in chorizo and remaining enchilada spice and cook, tossing, until veggies are softened, 4-5 minutes.

Stir stock concentrate, beans, crushed tomatoes, and 1 cup water into veggie mixture in pan. Bring to a boil, then lower heat and reduce to a simmer. Stir in beef and continue simmering until thick and saucy, 5-10 minutes. Season with salt and pepper. Fluff rice with a fork, then season with salt and pepper.

Divide half the rice between bowls or plates, then add half the chili to the side. Dollop with 2 TBSP sour cream (1 pack) and 1/4 of the cheddar. Garnish with scallion greens and a few jalapeño slices (to taste). Tear half the cilantro leaves from stems and scatter over top (save a bit of everything for lunch).

For Lunch: When packing your lunch, slice tomato into rounds. Divide tomato, tortillas, and remaining sour cream, cheddar, chili, rice, jalapeño, and cilantro between lunchboxes, keeping everything separate. When you’re ready to eat, warm chili in microwave. Spread sour cream on one side of a tortilla, then fill with ingredients from your lunch box. Roll to make burritos.