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Rice with Kale and Tomatoes Recipe

Rice with Kale and Tomatoes Recipe

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Ingredients:

Serving

1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tbsp olive oil
a 14-oz can plum tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves

Directions:

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.95 Kcal (406 kJ)
Calories from fat	69.17 Kcal
		% Daily Value*
Total Fat	7.69g	12%
Sodium	25.72mg	1%
Potassium	334.99mg	7%
Total Carbs	6.53g	2%
Sugars	0.02g	0%
Dietary Fiber	0.03g	0%
Protein	2.77g	6%
Vitamin C	80.9mg	135%
Vitamin A	0.7mg	22%
Iron	0.7mg	4%
Calcium	103.2mg	10%

Amount Per 100 g
Calories	128.4 Kcal (538 kJ)
Calories from fat	91.61 Kcal
		% Daily Value*
Total Fat	10.18g	12%
Sodium	34.06mg	1%
Potassium	443.69mg	7%
Total Carbs	8.64g	2%
Sugars	0.02g	0%
Dietary Fiber	0.04g	0%
Protein	3.67g	6%
Vitamin C	107.1mg	135%
Vitamin A	0.9mg	22%
Iron	0.9mg	4%
Calcium	136.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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