Ingredients

• [ ] 1 Bell Pepper
• [ ] 2 unit Scallions
• [ ] 2 clove Garlic
• [ ] 1 unit Lemon
• [ ] 13.4 ounce Kidney Beans
• [ ] ½ cup Jasmine Rice
• [ ] 1 unit Vegetable Stock Concentrate
• [ ] 1 teaspoon Smoked Paprika
• [ ] 11 ounce Regal Springs Tilapia
• [ ] 1 tablespoon Blackening Spice
• [ ] 2 tablespoon Sour Cream
• [ ] 1 teaspoon Hot Sauce
• [ ] 2 teaspoon Vegetable Oil
• [ ] 2 teaspoon Olive Oil
• [ ] 2 tablespoon Butter
• [ ] Salt + Pepper

Instructions

1. Wash and dry all produce. Core, deseed, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Mince garlic. Zest and quarter lemon (quarter both lemons for 4 servings). Drain and rinse beans.
2. In a small pot, combine rice, 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.