- Rinse rice; drain and set aside.
- In a large sauce pot over medium-high heat, heat olive oil; sauté onion, garlic, salt, pepper, vinegar, sausage and kale until tender.
- Add chicken stock, Worcestershire sauce, bay leaf, carrots, and rice; bring to a boil.
- Reduce heat and simmer and until rice is almost cooked through, about 20 minutes.
- Stir lightly.
- Partially cover sauce pot with cover, allowing steam to escape.
- Remove from heat and let stand at least 10 minutes before serving.
Makes 6 servings.
Note: Brown rice can be used in place of white rice. If using brown rice, increase chicken stock to 2 1/2 cups.
Approximate Nutrient Analysis per serving:
350 calories, 4 g fat, 4 g saturated fat, 25 mg cholesterol, greater than 1000 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g sugar, 10 g protein