Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and dice onion. Core, deseed, and dice poblano into 1/2-inch pieces.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 1 minute. Add rice, 3/4 cup water (11/2 cups for 4), and a big pinch of 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.

Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and poblano; cook, stirring occasionally, until slightly softened, 4-6 minutes. Add tomato paste, Southwest Spice, Mexican Spice, and 1 tsp salt (2 tsp for 4 servings). Season generously with pepper. Cook, stirring, until fragrant, 1-2 minutes.

Stir diced tomatoes, stock concentrate, beans and their liquid, and 1/2 cup water (3/4 cup water for 4 servings) into pot. Bring to a boil, then reduce heat to medium. Simmer until thickened, 15-18 minutes. Season with salt and pepper to taste.

Meanwhile, in a small bowl, combine sour cream and half the hot sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency. TIP: Add more hot sauce if you like things spicy.

Fluff rice with a fork and season with salt. Divide between bowls and top with chili. (TIP: Alternatively, you can serve chili on the side if you like.) Garnish with Mexican cheese, scallion greens, and hot sauce crema. Serve.