• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes. • 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 1 1⁄4 cups water (2 1⁄4 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, finely dice tomato. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. • In a small bowl, combine tomato, scallion greens, 1 tsp green salsa (2 tsp for 4 servings; you’ll use the rest later), and a large drizzle of olive oil. Season generously with salt and pepper.

• In a second small bowl, combine sour cream with 1⁄2 tsp Southwest Spice Blend (1 tsp for 4 servings; you’ll use the rest 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 green pepper and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. • Reduce heat to medium. **Add beef or turkey to pan along with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until beef or turkey is browned and cooked through and green pepper is softened, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.**

• Stir beans, remaining Southwest Spice Blend, and 1 TBSP butter (2 TBSP for 4 servings) into pan with green pepper. Cook, stirring, until mixture is fragrant and butter has melted, 1-2 minutes. • Stir in remaining 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, radishes, and crema. Serve.