• Wash and dry produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Drain and rinse beans. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use more Southwest Spice in the next step.) Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened, 1-2 minutes. • Add beans, stock concentrate, 1⁄2 cup water (1⁄3 cup for 4 servings), 1 tsp Southwest Spice (1 TBSP for 4), salt, and pepper. (You’ll use the rest of the Southwest Spice in the next step.) Simmer until thickened, 5-10 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. • Keep covered off heat until ready to serve.

• Pat pork dry with paper towels. Season with remaining Southwest Spice, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board. Once cool enough to handle, slice pork crosswise. Swap in beef for pork; cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. Thinly slice beef against the grain.

• While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt, and pepper. • Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into wedges and serve on the side.