Creole-Spiced Rice and Kale
Creole-Spiced Rice and Kale is a delicious rice side dish seasoned with Creole seasoning and cooked with chopped kale. This tasty rice dish is meatless, low-glycemic, gluten-free, and South Beach Diet friendly. Use Side Dishes to find more recipes like this one.
I’ve been slightly infatuated with kale for a few years now, so when I see a recipe that uses kale in a way that’s new to me, I’m always excited to try it. I found this recipe for Spicy Rice and Kale in an old Bon Appetit magazine from February 1999 (and back in those days before kale entered my life I probably wouldn’t have given it a second look.) Finding old food trends that I have just caught up with is one reason the bookshelves in my office have piles of old cooking magazines arranged by month!
This find from the past turned out to be one of those side dishes that I could have happily eaten a big bowl of for my entire meal, and it’s so nutritious and easy to make that I think it’s a perfect Meatless Monday dish. I did use chicken stock when I tried the recipe, but you could easily make this vegan by using vegetable broth instead with no loss of flavor.
Heat the chicken or vegetable stock in a heavy pan with a tight fitting lid, stirring in the Creole seasoning when it starts to simmer. Add the chopped kale and let it soften.
When the kale has wilted, stir in the converted rice and bring back to a simmer. This next photo is a visual aid reminding you that this is cooked covered for 20 minutes on low, then it sits covered for 10 minutes more.
Serve hot. If you’re a Parmesan fan, you might like a little bit sprinkled on this when you serve it.
More Delicious Side Dish Recipes with Kale:
Kale and Romaine Caesar Salad from Kalyn’s Kitchen
Quinoa with Sauteed Mushrooms and Kale from Use Real Butter
Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella from Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Creole-Spiced Rice and Kale
Creole-Spiced Rice and Kale is a delicious rice side dish seasoned with Creole seasoning and cooked with chopped kale.
- 2 1/4 cups chicken or vegetable stock (or use one can broth and add enough water to make 2 1/4 cups)
- 1 1/2 tsp. Creole Seasoning (I used Tony Chachere’s Creole Seasoning which is good but a bit salty, so don’t add salt)
- 1 cup Uncle Ben’s Converted Rice (This is the lowest-glycemic type of white rice)
- 4 oz. chopped kale
- Parmesan cheese for serving (optional)
- Put the stock or broth into a heavy pot with a tight fitting lid and bring to a simmer. When it starts to simmer, stir in the Creole Seasoning.
- While the stock is coming to a simmer, wash the kale, cut away any thick center ribs, stack up kale leaves, and chop kale into smallish pieces.
- As soon as the stock and Creole seasoning are simmering, add the kale all at once and let it wilt for a minute or two in the hot liquid.
- Then stir in the rice, bring back to a simmer, turn heat to low, and simmer covered for 20 minutes.
- After 20 minutes, turn off the heat and let the pan sit covered for 10 minutes more. Fluff rice with a fork and serve hot, with Parmesan cheese to sprinkle over if desired.
This recipe was adapted slightly from Spicy Rice and Kale in Bon Appetit, February 1999.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Uncle Ben’s Converted Rice is a very low-glycemic type of white rice, due to the converting process which removes some of the starchiness, so this Creole-Spiced Rice and Kale is a perfect side dish or main dish for phase 2 or 3 of the South Beach Diet. For other low-carb diets you could make a version of this with Cauliflower Rice; I’d saute the kale until it was nearly soft, then add the cauliflower and cook just a bit longer.
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