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In a large pot, add a small about of olive oil and heat over medium high heat
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Add the bell pepper, allowing to blacken slightly on each side, 5-6 minutes
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Add onions, cook an additional 2 minutes
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Add 2 tablespoons olive oil
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Add rice, garlic, cumin, salt, pepper, and chili powder, stir well and constantly until the spices have bloomed and the rice begins to brown
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Add the liquid, bring to a boil and reduce heat to medium
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Allow to simmer for about 20 minutes or until the rice is cooked; stirring occasionally
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Add the cilantro and lime juice
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Add the chickpeas and kale
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Bring back to a low simmer
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Serve with queso fresco