Veggie Burrito Bowls

Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in rice, beans, stock concentrate, and half the Southwest Spice (you’ll use the rest later). Add ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. 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.

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, preferably nonstick, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.

While corn cooks, dice tomato. Zest and quarter lime. Finely chop cilantro. In a medium bowl, combine corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.

In a small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.