Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove cores. Drizzle each with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, about 15 minutes.

Meanwhile, bring 1.25 cups salted water to a boil in a small pot. Stir in rice. Cover and reduce heat to low. Cook until tender, about 15 minutes. Halve, peel, and dice onion. Dice tomato. Zest and quarter lime. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, combine sour cream, lime zest, and 1 TBSP water. Season with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. (TIP: We recommend a nonstick, ovenproof pan if you have one.) Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, 2 TBSP water, salt, pepper, and half the tomato. Cook, stirring, until softened, 2-3 minutes. Turn off heat.

Once rice has cooked, stir into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.

Once poblanos are done roasting, stuff each with as much of the rice mixture as will fit. Place in pan with remaining rice mixture, nestling each poblano half in the rice. Sprinkle evenly with cheese. Transfer pan to oven. Bake until cheese melts and is slightly crisp, 7-8 minutes. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.)

Meanwhile, halve, peel, and pit avocado, then dice. Place in a medium bowl with remaining tomato and juice from 2 lime wedges. Season with salt and pepper; toss to combine. Divide stuffed poblanos and rice mixture between plates. Top with avocado salsa, crema, and chili, if desired. Serve with remaining lime wedges on the side.