Cajun Blackened Tilapia

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.

Meanwhile, heat a large drizzle of olive oil in a medium pot over mediumhigh heat. Add bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.

Stir beans, stock concentrate, smoked paprika, ¼ cup water (⅓ cup for 4 servings), and a large pinch of salt and pepper into pot with veggies. Bring mixture to a low simmer, then reduce heat to low. Cook until thickened, 7-8 minutes. Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.

Meanwhile, pat tilapia dry with paper towels; season all over with salt and pepper. Rub both sides of each fillet with Blackening Spice. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.