Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Halve, core, and deseed green peppers, then thinly slice. Pat chicken dry with paper towels; season with salt and pepper.

Heat 1 TBSP butter and a large drizzle of olive oil in a medium lidded pot over medium-high heat. Add turmeric, half the scallion whites, 1 stock concentrate, and 11/2 cups water. Bring to a boil, then add rice and a pinch of salt. Cover, reduce heat to low, and cook until rice is tender, about 15 minutes. Keep covered until ready to serve.

Drain the beans, reserving the liquid. Place all the beans and half the liquid in a medium microwave-safe bowl and cover with plastic wrap (discard remaining liquid). Microwave on high until heated through, about 3 minutes. Remove from microwave and uncover. Stir in 1 TBSP butter, half the Southwest Spice, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add green peppers and remaining scallion whites and cook, stirring, until softened, 3-5 minutes.

Add chicken and remaining Southwest Spice to pan with veggies. Cook, stirring, until browned and cooked through, 4-7 minutes. Add 1/3 cup water and remaining stock concentrate. Bring to a boil, then reduce heat to a simmer. Stir in 1 TBSP butter; season with salt and pepper.

Fluff rice with fork. Stir in 1 TBSP butter, half the scallion greens, and a pinch of salt and pepper. Reheat beans in microwave if needed. Divide rice and beans between plates. Top with chicken and veggie mixture (and any sauce from pan). Dollop with sour cream and sprinkle with remaining scallion greens.