Melt Butter (2 tablespoon) in a pot on high heat. Onion (1) with the Garlic (2 teaspoon) for one to two minutes while continuing to stir.
Pour White Rice (1 1/2 cup) into the pot and add the remain Butter (4 tablespoon) until it melts.
After butter melts, add Water (2 1/2 cup). After water boils, lower stove temperature to low and add the Fresh Parsley (to taste), Kosher Salt (1 1/4 teaspoon), Ground Black Pepper (2 teaspoon) and the Bay Leaf (2). Let cook covered for 15 minutes.
in a new pot with Olive Oil (2 tablespoon), fry the Onion (1), Garlic (2 teaspoon), Baby Carrots (1 1/2 cup) and Assorted Color Bell Peppers (2 cup). Cook for two minutes.
Add in the Kale (0.5 pound) and Water (2 cup). Let cook until boil. Once boiling add Goya® Ham Flavored Concentrate (1 package), Granulated Sugar (3 tablespoon), and Salt and Pepper (to taste). Mix and then let cook on medium heat for 15 minutes.
In a pan heat Cooking Oil (2 cup) to 300 degree Fahrenheit.
In a bowl, whisk the White Cornmeal (3/4 cup), All-Purpose Flour (3/4 cup), Sea Salt (2 teaspoon), Paprika (2 teaspoon), Onion Powder (1 1/2 teaspoon), Garlic Powder (1 teaspoon), Chili Powder (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), and Coarse Black Pepper (1/2 teaspoon) together.
Roll Boneless Flounder (8 piece) in the mixture and let dry for around three minutes. Place the fish on a wire rack to dry effectively.
Cook the pieces of fish for four minutes at medium to high heat before flipping them around for another four minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all the fish is cooked.
Take all three dishes off the heat. Before serving, stir Balsamic Vinegar (1/4 cup) into the kale pot.
Place butter rice, kale, and the flounder on a plate and enjoy!