½ tsp salt, divided
¼ tsp freshly ground pepper
1 Tbsp canola oil
1 medium onion, chopped
2 Tbsp tomato paste
1 cup instant brown rice
8 cup roughly chopped kale leaves (about 1 small bunch), tough stems removed
4 clove garlic, minced
14 oz reduced-sodium chicken broth
2 Tbsp cider vinegar or sherry vinegar
½ tsp smoked paprika, preferably hot (see Tip)
15 oz black-eyed peas, rinsed
1. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
Tip: Smoked paprika is a spice made from grinding smoke-dried red peppers. It’s available in sweet, bittersweet and hot. Find it in the spice section of large supermarkets.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 279 12%
- Calories from fat 72 15%
- Total Fat 8gm 22%
- Sodium 526mg 20%
- Total Carbohydrates 31gm
- Fiber 5gm
- Protein 23gm
- Cholesterol 44mg 10%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.