Ingredients

The following ingredients have 4 Servings
  • 2 red bell peppers; diced
  • 1 cup onion; diced
  • 1/2 cup rice; uncooked
  • 2-15 oz cans chickpeas; drained and rinsed
  • 10 cups water/broth or a combo thereof
  • 1 lime; juiced ((about 3 tbsp))
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • Salt/Pepper to taste
  • 3 cloves garlic; minced/grated
  • 1 tbsp cilantro; diced
  • Extra virgin olive oil
  • 1 bunch kale; torn
  • Queso Fresco

Instruction

  • In a large pot, add a small about of olive oil and heat over medium high heat
  • Add the bell pepper, allowing to blacken slightly on each side, 5-6 minutes
  • Add onions, cook an additional 2 minutes
  • Add 2 tablespoons olive oil
  • Add rice, garlic, cumin, salt, pepper, and chili powder, stir well and constantly until the spices have bloomed and the rice begins to brown
  • Add the liquid, bring to a boil and reduce heat to medium
  • Allow to simmer for about 20 minutes or until the rice is cooked; stirring occasionally
  • Add the cilantro and lime juice
  • Add the chickpeas and kale
  • Bring back to a low simmer
  • Serve with queso fresco