Chicken Legs with Scallion Chimichurri

Pat chicken dry with paper towels. Drizzle with oil; season all over with salt, pepper, and half the Southwest Spice. Place, skin sides up, on prepared baking sheet. Roast until chicken is browned and cooked through, 30-35 minutes. TIP: If chicken skin is not yet crispy, broil for 2-3 minutes.

Meanwhile, combine ¾ cup water (1½ cups for 4 servings), rice, and a large pinch of salt in a small, lidded pot. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic to taste, and juice from 1 lime wedge (2 wedges for 4). Season generously with salt and pepper. Taste and add more garlic or lime juice if you feel like something’s missing.

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook until softened, 1-2 minutes. Add beans, stock concentrate, ¼ cup water (⅓ cup for 4 servings), remaining Southwest Spice, salt, and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). In a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge (2 wedges for 4), and salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.