Cobb-Style Rice Bowl

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: 25 mins
• Serves: 4

Ingredients

• 8  slices bacon
• 1  bunch kale, stemmed and thinly sliced (8 ounces)
• 1  tablespoon extra virgin olive oil
• 1  pint grape tomatoes
• 2  teaspoons salt
• 1  tablespoon white wine vinegar
• 1  tablespoon sugar
• 5  cups brown rice, cooked
• 1  avocado, thinly sliced
• 1⁄4 cup 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.