1. Stir together sauce ingredients in a small bowl then set aside. Bring chicken broth to a boil in a small saucepan then add rice, place a lid on top, and turn heat down to medium-low. Cook rice until tender, about 30-40 minutes (or according to package directions.)
2. When rice has 15 minutes left to cook, boil water and salt in a large wok or skillet. Add kale then cook for 4-5 minutes, or until tender.
|Total Carbohydrates||66 g|
|Total Fat||7.5 g|