Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. Stir in rice and 11/4 cups water (21/4 cups for 4 servings). 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.

While rice cooks, core, deseed, and dice poblano into 1/2-inch pieces. Drain and rinse beans. Finely dice tomato. In a small bowl, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and pepper.

In a second small bowl, combine sour cream and 1/2 tsp Southwest Spice (1 tsp for 4 servings; you’ll use more later). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.

Stir beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into pan with poblano. Cook, stirring, until mixture is fragrant and butter has melted, 1-2 minutes. Stir in green salsa and 1/2 tsp sugar (1 tsp for 4). Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.

Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between bowls and top with bean mixture, pepper jack, salsa fresca, and crema. Garnish with remaining scallion greens and serve.