Serves 4.

INGREDIENTS

  • 2 1/4cups canned low-salt chicken broth or vegetable broth
  • 1 1/2teaspoons creole or cajun seasoning
  • 1cup converted white rice
  • 4ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

    DIRECTIONS

    Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.