Mediterranean Jubilee Rice and Kale Stew

Quick Information

1 hr 30 mins
Gluten Free



¾ cup Lundberg Family Farms Jubilee Rice Blend

1 Tbsp. olive oil

1 shallot, peeled and finely chopped

1 medium onion, peeled and finely chopped (about 2 cups)

2 cloves garlic, peeled and minced

1 can (14.5 oz.) fire roasted tomatoes with garlic

1 ½ cups low sodium, low fat vegetable broth

½ tsp. dried rosemary, or 1 Tbsp. fresh rosemary

1 can (15 oz.) reduced sodium black beans rinsed and drained

1 jar (12 oz.) sliced, roasted sweet bell pepper strips, drained

2 ½ cups kale, chopped 

¼ cup Kalamata pitted olives, rinsed and drained

Additional broth as needed to adjust thickness of stew

Salt & pepper to taste


Heat olive oil in large saucepan over medium-high heat; add shallots and onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more. Add tomatoes, vegetable broth, Lundberg Jubilee Rice Blend, rosemary, pepper strips and beans; bring to a boil, cover, and reduce heat to simmer. Cook for 50 minutes. Stir in kale and olives and replace the lid. Set aside to steam 10 minutes. Adjust thickness of stew with 1/4 to 1/2 cup additional water. Add salt & pepper to taste. Ladle into soup bowls to serve.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 230

Calories from Fat

Total Fat 4.5g

Saturated Fat 0.5g

Cholesterol 0mg

Sodium 580mg

Total Carbohydrates 46g

Fiber 8g

Sugar 9g

Protein 8g