Cuban-Style Black Bean & Rice Bowls

While rice cooks, halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans.

In a small bowl, combine chopped onion, tomato, half the cilantro, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream with a squeeze of lime juice and a pinch of lime zest. (Stir in a dash of hot sauce from your pantry if you like!) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add another drizzle of oil and sliced onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes more. (If needed, add a splash of water to help veggies soften.)

While veggies cook, heat a drizzle of oil in a medium pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in beans, remaining stock concentrate, ⅓ cup water (½ cup for 4 servings), 1 tsp Southwest Spice Blend (2 tsp for 4; be sure to measure), and a pinch of salt and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter until melted.