southern plate
– Green Bell Pepper – Scallions – Garlic – Kidney beans – Kale – Rice (Basmati which is low glycemic or Cauliflower rice for low carb) – Water – Tomato Paste
To prepare the dish, wash and dry all produce, then halve, core, and finely dice a bell pepper, trim and thinly slice scallions, separating the white from the green, peel and mince garlic, drain and rinse beans, and remove stems from kale.
Cook rice by combining rice and water in a small pot, bringing to a boil, then simmering until tender.
While rice cooks, heat oil in a medium pot, add bell pepper and cook until softened, then stir in scallion whites, garlic, tomato paste, paprika, celery salt, and Blackening spice.
Add beans, stock concentrate, and water, simmer until thickened, then stir in butter and season to taste. In a large pan, heat oil, cook remaining garlic, then stir in kale, water, and stock concentrate, cooking until wilted.
Fluff rice and divide rice, beans, and kale in a bowl, topping with sour cream, hot sauce, and green scallions before serving.
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