Spanish Rice and Black Bean Refrito with Kale

Instructions:

1. Step 1:

   Peel and dice onion. De-seed and dice red bell pepper.

2. Step 2:

   Heat 2 tsp olive oil in a pot over medium heat. Add half the onion and a pinch of salt; cook for 5 minutes, until softened. Add half the red bell pepper and cook 4 minutes more. Add rice, crushed tomatoes, smoked paprika and a pinch of salt; stir to combine. Add broth, cover, and simmer for 45 minutes.

3. Step 3:

   Meanwhile, combine remaining onion and red bell pepper in a food processor. Add garlic and pulse until finely chopped.

4. Step 4:

   Heat another 2 tsp olive oil in a skillet over medium heat. Add chopped vegetable mixture, the tomato paste, and chili powder. Simmer for 5 minutes, then add drained low sodium black beans. Simmer 5 minutes more.

5. Step 5:

   Remove tough ribs and stems from kale leaves. Slice into thin strips and add to a bowl. Drizzle with 2 tbsp lime juice and the remaining 2 tsp olive oil, then sprinkle with salt and pepper. Massage well with your hands.

6. Step 6:

   Divide rice, black beans, and kale into bowls. Enjoy!