• Wash and dry produce.

• Drain and rinse beans. Dice tomato into 1/4-inch pieces. Thinly slice scallions, separating whites from greens. Quarter lime.

• In a medium bowl, combine beans, tomato, scallion whites, Tex-Mex paste, BBQ Seasoning, and stock concentrate. Season with salt and pepper to taste.

• Break up rice in pouch; divide rice and beans between microwave-safe bowls in separate sections. Top beans with Monterey Jack. Cover bowls with plastic wrap; microwave until warmed through, 2-3 minutes.

• Remove plastic wrap; top bowls with sour cream and scallion greens. Serve with tortilla chips and lime wedges on the side.