Black Beans, Kale and Saffron rice

1 c. (uncooked) rice
2 c. water
2 bouillon cubes
1/2 tsp (or more) saffron
salt

Bring water to a boil in a pot. Add bouillon cubes and dissolve. Remove from heat, add saffron and salt, stir. After the broth cools slightly, ladle slightly less than 1.5 cups into the rice cooker, add dry rice and cook.

1 can black beans and lightly rinsed
1/2 cup leftover broth (see above)
1/2 small onion, chopped
2 handfuls raw kale
garlic powder
cayenne
salt and pepper

Bring broth to a boil, then add onions. Cook for a few minutes, adding spices to taste. When onions are soft, add kale and stir. Add in black beans and reduce to simmer, until the rice is cooked. Remove from heat and let the beans sit for 5-10 minutes before serving.

We ate this with a little bit of cheddar, and the leftovers from yesterday.

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