Rice and Kale W/Kidney Beans

Ingredients

• 4 cups water
• 1 12 cups rice
• 4 cups kale
• 1 large onion
• chopped
• 1 (8 ounce) can tomato sauce
• 2 chicken bouillon cubes
• 1 teaspoon salt

Instructions

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