My kids loved this. I loved it because anything with the nutrients of kale and red pepper baked in makes me feel great eating it. This recipe would be great without the ham, too, if you are vegan.
2 TBS extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic finely chopped
2 cups rice
salt and pepper
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
2 and 1/2 cups kale, chopped into 1 inch pieces
1/4 cup chopped red pepper
1/2 tsp McCormick smoked paprika
1 package smoked ham (already cooked)
1. Preheat oven to 375F. In a saucepan heat the oil over medium heat. Add the onion and cook until softened (about 4 min). Add the garlic and rice, season with 1 and 1/2 tsp salt and 1/4 tsp pepper. Stir the rice in the pan until it is toasted. Add the wine and cook for a minute more. Mix in the the broth, water, kale, and red pepper. Transfer to an oven safe baking dish. Bake uncovered for 35 minutes.
I am posting this at Allergy-free Wednesdays.