Cajun Blackened Tilapia

🥘 Ingredients

• bell pepper
  2 unit
• blackening spice
  2 tbsp
• butter
  2 tbsp
• garlic
  2 clove
• hot sauce
  2 tsp
• jasmine rice
  1 c
• kidney beans
  26.8 oz
• lemon
  2 unit
• olive oil
  2 tsp
• scallions
  4 unit
• smoked paprika
  2 tsp
• sour cream
  4 tbsp
• tilapia
  22 oz
• vegetable oil
  2 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• medium pot
• 2 pan
• small bowl

1. 

   1

   Wash and dry all produce. Core, deseed, and finely dice bell pepper . Trim and thinly slice scallions , separating whites from greens. Peel and mince garlic . Zest and quarter lemon (for 4 servings, zest 1 and quarter both). Drain and rinse kidney beans .

   bell pepper: 2 unit, scallions: 4 unit, garlic: 2 clove, lemon: 2 unit, kidney beans: 26.8 oz
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Remove from heat and keep covered.

   jasmine rice: 1 c
3. 

   3

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

   olive oil: 2 tsp
4. 

   4

   Stir in the kidney beans, veggie stock concentrate , smoked paprika , ¼ cup water, and a big pinch of salt and pepper into the pot with the vegetables. Bring to a simmer, then reduce heat to low. Cook until thickened, ⏱️ 8 minutes . Turn off heat and stir in 1 butter and season with salt and pepper. Cover to keep warm.

   veggie stock concentrate: 2 unit, smoked paprika: 2 tsp, butter: 1 tbsp
5. 

   5

   Meanwhile, pat tilapia dry with paper towels and season all over with salt and pepper. Rub both sides of each fillet with blackening spice . In a 2 pan , heat a large drizzle of vegetable oil over medium-high heat. Add the tilapia and cook until browned and cooked through, ⏱️ 6 minutes per side.

   tilapia: 22 oz, blackening spice: 2 tbsp, vegetable oil: 2 tsp
6. 

   6

   In a small bowl , combine sour cream with hot sauce to taste. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 4 tbsp, hot sauce: 2 tsp
7. 7

   Fluff the rice with a fork; stir in the lemon zest and the remaining butter . Season with salt and pepper. Divide the rice, beans, and tilapia among plates. Top with the crema and the scallion whites. Serve with the reserved lemon wedges.

   butter: 1 tbsp