A simple weeknight dish, this kale tomato rice with broiled cheese is pure comfort
Updated: 38 minutes ago Published: 38 minutes ago
This simple weeknight dish of tender rice, greens and a layer of bubbling cheese is pure comfort food with healthy-ish options. A great way to use up leftover rice and to sneak in extra vegetables, I happened to have kale on hand, but consider adding in spinach, sliced carrot, zucchini or mushroom. For a faraway flavor twist, try adding hot Madras curry powder and a pinch of turmeric. This dish begins on the stovetop and finishes under the broiler, so for easier clean-up opt for an ovenproof skillet from the start. Serve with a side of fresh pico de gallo — rough chopped tomato, onion, cilantro and jalapeño or a vinegar-based hot sauce. — Kim Sunée
3 to 4 cups cooked basmati, jasmine or brown rice (from about 1 cup dry rice)
2 tablespoons olive oil or other vegetable oil
1 small onion or leek, finely chopped (about 1 1/2 cups)
1 to 2 serrano chiles or jalapeños, finely chopped
3 cloves garlic, minced
1 bunch kale (leaves and stems thinly sliced)
1 (28-ounce) can diced tomatoes
Salt and freshly-ground black pepper, to taste
1 teaspoon ground cumin
3/4 to 1 teaspoon smoked paprika (or hot Madras curry powder)
1 cup shredded sharp cheddar or Monterey jack
For serving: flake salt; thinly sliced green onion; pico de gallo; hot sauce
• If using leftover rice, bring to room temp. Otherwise, cook about 1 to 1 1/4 cups dry rice; set aside. Preheat oven to 450 degrees.
• In a large shallow ovenproof pot, heat oil over medium-high heat. Add onion and chile and cook, stirring occasionally until onion is translucent and begins to turn golden, 5 to 7 minutes. Stir in garlic and kale and cook, stirring occasionally, 2 minutes. Add tomatoes and cook over medium-high heat. Crush tomatoes with back of spoon and cook, about 5 minutes, allowing most of the liquid to evaporate (the amount of liquid will depend on brand). Add 1 teaspoon salt, 1/2 teaspoon freshly…
..