• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. • Core, deseed, and finely dice green pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans.

• Pat chicken* dry with paper towels. Place on prepared sheet and drizzle each leg with oil. Season generously all over with salt, then rub with Blackening Spice. Arrange skin sides up. • Roast on top rack until browned and cooked through, 28-32 minutes.

• Meanwhile, in a small pot, combine rice, 3/4 cup water (11/2 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.

• While rice cooks, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes. • Stir in scallion whites and garlic; cook for 30 seconds.

• Stir beans, paprika, stock concentrate, 1/4 cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper into pot. Bring mixture to a simmer, then reduce heat to low. Cook until thickened, 4-6 minutes. • Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.

• While beans simmer, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, beans, and chicken between plates. Drizzle everything with crema and scallion greens. Serve.