Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve and peel onion, then dice into 1/4-inch pieces. Halve tomato, then dice into roughly 1/4-inch pieces. Mince or grate garlic. Chop kale into smaller, bite-size pieces.

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and Tuscan heat spice, breaking up meat into pieces. Cook until lightly browned, 2-3 minutes. Toss in onion and garlic, then season with salt and pepper. Cook until onion is just softened, about 2 minutes.

Stir tomato and 3 TBSP tomato paste (we sent more) into pan and season with salt and pepper. Stir in kale in batches, allowing each batch to wilt before adding more (don’t overcrowd the pan). Continue to cook, stirring, until kale is fully wilted, about 2 minutes.

Stir rice, stock concentrates, and 21/2 cups water into pan. Bring to a boil, then stir in 1 TBSP butter. Remove from heat.

Lightly butter a baking dish (we used 2 tsp butter in a 9 x 13-inch dish). Transfer mixture in pan to buttered dish. Sprinkle evenly with Parmesan and Italian cheese. Cover dish tightly with aluminum foil. Bake in oven until liquids are absorbed and rice is tender, 16-18 minutes. Meanwhile, trim and thinly slice scallions.

Remove foil from casserole and sprinkle with scallions. Return to oven and bake, uncovered, until cheese is lightly browned, 3-4 minutes more. (TIP: For an extra crispy top, place casserole under broiler and broil for about 3 minutes.) Divide between plates and serve.