In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.

While rice cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, Mexican Spice Blend, half the Southwest Spice Blend (all for 4 servings), salt, and pepper.

Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in tomato paste and cook, stirring, until slightly darkened, 30-60 seconds.

Add diced tomato, beans and their liquid, stock concentrates, ¼ cup water, and ¼ tsp sugar (⅓ cup water and ½ tsp sugar for 4 servings). Stir to combine.

Bring to a simmer and cook, stirring frequently, until thickened, 2-3 minutes. Taste and season with salt and pepper if desired.

Divide rice and chili con carne between bowls in separate sections. Garnish chili with scallion greens and serve.