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In a Dutch/French oven or large pot, brown the chicken in some olive oil.
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Once the chicken is seared on both sides, add the radishes, carrots, celery, and onions.
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Cook for three minutes.
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Add the garlic.
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Cook another minute.
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Then add the mushrooms and cook an additional minute.
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Add the rice and brown it for approximately two minutes.
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Add the broth, water, and herbs.
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Bring the pot to a high boil over high heat.
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Reduce heat to medium and allow it to continue to boil.
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The rice will take at least thirty-five minutes to cook while boiling. The broth will reduce.
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Stir frequently.
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Once the rice is near done, or al dente, add the canned tomatoes, broccoli, and kale.
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Stir well to incorporate the new ingredients.
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Finish cooking until the rice has reached the desired consistency.
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When the rice is cooked, add the beans.
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Taste for salt and pepper, add if needed.
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Once the beans are heated through, serve, and garnish with freshly shaved Parmesan cheese.