Cheesy Southwest Chicken & Rice

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings), 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.

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest later). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (TIP: Lower heat if spice blend begins to burn.) Top with Mexican cheese. Cover pan and turn off heat; let sit until cheese melts, 1-2 minutes.

Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beans, stock concentrate, remaining Southwest Spice, ¼ cup water (⅓ cup for 4 servings), salt, and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter.

While beans simmer, in a small bowl, combine sour cream, a squeeze of lime juice, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.