• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.

• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; roughly chop leaves if desired.

• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, Tuscan Heat Spice, garlic powder, and flour; cook, stirring constantly, until spices are fragrant and flour has formed into a paste, 30-60 seconds. • Slowly whisk in 1 cup water (2 cups for 4 servings) and stock concentrates. Whisk until mixture is combined and smooth, 1-2 minutes. • Add kale, crushed tomatoes, beans and their liquid, and a big pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and tender and stew has slightly thickened, 7-9 minutes. • Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Divide stew and rice between shallow bowls in separate sections. Garnish stew with scallion greens and Parmesan. Serve.