Black Beans on Rice

Heat oil in a 3-qt saucepan. Add onion and sauté 2 to 3 minutes until translucent. Stir in garlic; cook 30 seconds or until mixture is fragrant.

Add 1 cup water, the broth cube and kale. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 to 6 minutes until kale thaws. Add beans, paprika, thyme and cumin; simmer 5 minutes to develop flavor. Serve over rice with lemon wedges and hot sauce. Tip: When cooking rice, shred a carrot or two and add to the boiling water just before adding the rice.