Begin by rinsing 1 cup of rice under cold water until the water runs clear. Cook the rice according to package instructions.

While the rice is cooking, bring a pot of water to a boil. Add the kale, chopped into bite-size pieces, and boil for 5-7 minutes until tender. Drain and set aside.

For the black bean sauce, heat a tablespoon of olive oil in a saucepan. Add one finely chopped red onion and cook until soft.

Add two minced garlic cloves and cook for another minute. Stir in one can of black beans (drained and rinsed), 200ml of vegetable stock, and 2 tablespoons of tomato paste. Bring to a simmer and cook for 15 minutes. Season with salt and pepper to taste.

Serve the cooked rice topped with the black bean sauce. Arrange the boiled kale on the side.

Garnish with freshly diced tomatoes and lime wedges.