Easy Kale & Kidney Beans over Rice

My husband and I put this together in less than 30 minutes!  He prepared the rice and cut up the red peppers and kale while I did the rest.  This is a very satisfying and delicious meal.


1 ½ cups Basmati whole grain brown rice
2 ½ cups water
1 large red onion, sliced
1 large red pepper, sliced in strips
1 cup shredded carrots
1 small bunch kale, chopped
4 fresh basil leaves, thinly sliced
1 T. fresh dill, chopped
1 box Pomi chopped tomatoes
2 T. balsamic vinegar
3 cloves garlic, minced
1 ½ t. dried oregano
2 t. smoked paprika
16 oz. tomato sauce, no salt added
2-15oz. cans dark red kidney beans, no salt added
Fresh cracked black pepper
Pinch of salt


Place the rice and water in a rice cooker and prepare rice.

While the rice is cooking, place the onions in a large nonstick skillet over medium high heat.  Do not stir until the onions start to brown and caramelize approximately 4 minutes or so.  Add the red peppers, carrots, garlic and balsamic vinegar.  Cook for an additional 4 minutes or so until the veggies start to soften.

Next add the kale and chopped tomatoes.  Cook for until the kale reduces in size and turns bright green.

Add remaining ingredients; basil, dill, oregano, smoked paprika, tomato sauce, dark red kidney beans, black pepper and salt.  Cook for about 10 minutes on medium high heat so everything is well heated.

Place a cup of brown rice on a dinner plate.  Spread the kale, bean and tomato mixture on top and serve.