Cobb-Style Rice Bowl

Submitted by bricookie55

"This is from Rachael Ray's Magazine. It's just a different, unique way to use up leftover rice, or just to try as a side or even a main dish. Enjoy."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 8 slice bacon
• 1 bunch kale, stemmed and thinly sliced (8 ounces)
• 14.79 ml extra virgin olive oil
• 473.19 ml grape tomatoes
• 9.85 ml salt
• 14.79 ml white wine vinegar
• 14.79 ml sugar
• 1182.95 ml brown rice, cooked
• 1 avocado, thinly sliced
• 59.14 ml sunflower seeds, shelled

directions

1. In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes. Transfer to paper towel to drain; leave 1 tablespoon of the bacon grease in the skillet.
2. Add the kale and 3 tablespoons water to that skillet; cover and cook over medium to medium-low heat until tender, 8 minutes.
3. Meanwhile, in another skillet, heat olive oil. Add tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until tomatoes are softened, 8 minutes.
4. In a small bowl, mix the vinegar, sugar, and remaining 1 teaspoon salt until dissolved; stir into rice.
5. To serve, divide rice among 4 bowls; layer with kale, tomatoes, avocado, bacon, and sunflower seeds.