Ingredients

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SALSA

1 tbsp olive oil

4 tsp white vinegar

½ tsp granulated sugar

¼ tsp salt

3 ripe tomatoes, seeded and chopped

1 shallot, thinly sliced

⅓ cup chopped fresh parsley

RICE AND BEEF

1 tbsp olive oil

1 lb (500 g) Lean Ground Beef

½ tsp ground cinnamon

¼ tsp EACH salt, ground allspice, nutmeg, ginger and coriander

3 cloves garlic, minced

1 cup long-grain brown rice

1 cup no-salt added canned kidney beans or chickpeas, rinsed and drained

WILTED GREENS

1 tbsp olive oil

1 clove garlic, minced

1 bunch kale, trimmed and torn

2 tsp ground cumin

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Instructions

1. Salsa: Whisk together oil, vinegar, sugar and salt in a medium bowl until dissolved. Add tomatoes, shallot and parsley; toss to coat. Let stand at room temperature until ready to serve.

2. Rice and Beef: Heat oil over medium-high heat in a large nonstick skillet. Crumble beef into pan. Stir in cumin, cinnamon, salt, allspice, nutmeg, ginger, coriander and garlic. Cook, breaking up into small crumbles, for 5 to 7 minutes or until browned.

3. Stir in rice until well combined. Add 3 cups water and bring to a boil. Cover, reduce heat to low and simmer for 20 to 25 minutes or until liquid is absorbed.

4. Wilted Greens: Meanwhile, heat oil with garlic over medium-high heat in a large skillet. Add kale and season with salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes or until wilted.

5. Remove rice mixture from heat and stir in beans. Cover and let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with Salsa.