Prepare the rice as directed on the package until it is cooked al dente.
Wash the kale and remove the stems.
Chop the kale, tomatoes and onion.
In a large skillet heat the olive oil and butter on medium high heat.
Add the garlic and cook for 2 minutes.
Add the onion and cook for 5 minutes.
Add the tomato and kale then cook for about 10 minutes.
The kale should be wilted and the tomatoes cooked.
Add the rice to the pan and stir-fry for 3 minutes.
This is a great addition to our Chicken Kabobs With Pineapple Sauce recipe.
