Rice and Kale W/Kidney Beans

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rice according to directions adding kale, Knorr chicken cubes, chopped kale, and tomato sauce.
  • Fill dutch oven or large sauce pan with water. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with salt. Cook and stir until the rice is hot, about 5 minutes.
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