1. Bring chicken broth to a boil in a small saucepan then add rice. 2. Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes. 3. Remove from heat then set aside with the lid on for 10 minutes. 4. Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt. 5. Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes. 6. Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes. 7. Scoop mixture into a large bowl then set aside. 8. In the same skillet melt butter then sprinkle in flour and whisk to incorporate. 9. Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps. 10. Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes. 11. Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth. 12. Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray. 13. Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese. 14. Bake for 25-30 minutes or until dark golden brown on top. 15. Let sit for 10-15 minutes (or longer!) before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
