Cook the rice: Place the rice in a small pot 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, and reduce to a simmer for 25-30 minutes, until tender.

Wash and dry all produce. Drain and rinse the beans. Core, seed, and dice the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Finely dice the jalapeño, removing the seeds and ribs if you prefer less heat.

In a small bowl, combine the tomatoes, scallion whites, and jalapeño (to taste). Zest, then halve the lime. Cut one half into wedges. Squeeze in the juice of half a lime. Season with salt and pepper to taste and toss to combine. Set aside.

Add the beans and a drizzle of oil to a medium sized pan over medium-high heat. Add the cumin and any remaining jalapeño to the pan. Cook, tossing, for 7-10 minutes, until the beans begin to crisp.

Fluff the rice: Once the rice is done, mix in the remaining lime zest and fluff with a fork.

Divide the rice, beans, and salsa between bowls. Sprinkle the cheese over the top. Garnish with the scallion greens, a dollop of sour cream, and lime wedges. Enjoy!