Kale and Pineapple Rice

When we went to Indian grocery store, we met my husband's ex-colleague. He is not Indian, but eats a lot of Indian food. He is Vegan by choice and has to follow gluten-free diet. When we were talking, he said he loves to eat different kinds of rice dishes but does not know how to make different kinds at home. Here is one dish that he could or anyone could make since it doesn't use too many spices or prepared spice powders. This is actually a good dish for a weekend brunch. Quick, easy and filling.

One year back - Savory/Salt Pongal and Sweet Pongal
Two years back - Moong Dal Halwa
Ingredients:
Rice - 1 1/2 cups (basmati or jasmine rice are better here)
Oil - 4 TBSP
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Garlic - 2 pods minced
Green chillies - 10 slit lengthwise (Or per taste)
Curry leaves - few
Red onion - sliced thin 3 medium or 4 small
Turmeric - a generous pinch
Salt - to taste
Kale - 8 Oz bag (I used pre-washed, cut kale)
Pineapple chunks - from a 20 Oz can drained (Or about 1 cup fresh cut chunks)
Kidney beans - One 15 Oz can drained and rinsed (or any other beans. You could increase the quantity if desired)
Lime juice - from half a lime

Method:
Cook rice and spread on a plate to separate the grains. In a pan, heat oil. When hot, add mustard seeds. When they splutter, add slit green chillies and curry leaves. When they pop, add garlic and cumin. When cumin pops, add onion, turmeric and some salt and let it wilt. When onion is cooked, add kale, kidney beans or any other beans of your choice, pineapple and stir. Cover and let the kale cook completely. Add cooled rice, mix well and adjust the salt if required. Let it sit on low flame covered for 3 - 4 minutes or until rice is heated up. Add the juice of lime and mix well and turn off the heat. Serve warm, at room temperature.

Notes:
You could increase the beans as per your taste. You could also make this with some other greens like spinach. Want to add different veggies, go ahead. Whatever you do, this is a no-fail recipe.

Enjoy.