Spicy Rice and Kale
Elevate your weeknight dinners with this vibrant and nourishing Spicy Rice and Kale recipe, a perfect blend of bold flavors and wholesome ingredients. Fragrant long-grain white rice is cooked in savory vegetable broth, then tossed with tender kale, sautéed onions, and a tantalizing mix of paprika, cumin, and red pepper flakes for a fiery kick. A splash of soy sauce adds umami richness, tying everything together in just the right way. Ready in under 40 minutes, this one-pan wonder is as simple as it is satisfying, making it an ideal option for busy nights. Serve it as a hearty vegetarian main or a flavorful side dish, and don’t forget to garnish with fresh parsley for a pop of color and freshness! Keywords: spicy rice and kale, vegetarian dinner, healthy rice recipes, quick one-pan meals, kale side dish.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups, chopped kale
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (optional for garnish) chopped fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium pot, bring the vegetable broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for about 4-5 minutes or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped kale to the skillet and cook for 3-5 minutes, stirring occasionally, until wilted.
Sprinkle the red pepper flakes, paprika, and cumin over the kale mixture. Stir well to coat evenly with the spices.
Add the cooked rice to the skillet and mix thoroughly to combine with the kale and spices.
Pour the soy sauce over the rice and kale mixture and stir to distribute the flavors evenly.
Season with salt and black pepper to taste.
Cook for an additional 3 minutes, stirring occasionally, to heat everything through.
Transfer to serving plates or bowls and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
