Not Uncle Ben’s Rice

Instructions:

1. Measure out the required amount of finely chopped thyme leaves, salt, and crushed red peppers into a small bowl. Set this aside.

2. Cut grape tomatoes into halves lengthwise. Chop the kale and set both aside.

3. Measure the appropriate amount of water for the rice and bring it to a boil in a pot. Add the rice, then reduce the heat to a simmer. Cook until the rice is fully cooked and the water has been absorbed. Continue with the next steps while the rice is cooking.

4. In a large pot, heat olive oil and sauté minced garlic on low-medium heat for about 5 minutes.

5. In a small bowl, mix water (for chicken bouillon), lemon juice, chicken bouillon, and flour. Whisk until smooth. Add this mixture to the pot with the sautéed garlic.

6. Add the thyme, salt, crushed red peppers, and unsalted butter to the pot.

7. Add kale to the pot and cook until wilted. Then, reduce the heat to low and stir in the cooked rice.

8. Mix in the parmesan cheese and halved grape tomatoes.

9. Cook the entire dish on low for about 5 minutes, stirring frequently. Then, it's ready to serve.