Tomato and Leafy Green Rice Bowl

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.

3. 3

   While the rice is cooking, chop the ripe tomatoes into small cubes and set aside.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the garlic clove, minced, and sauté for about 1 minute until fragrant.

5. 5

   Add the chopped tomatoes to the skillet and cook for 3-4 minutes until they start to soften.

6. 6

   Stir in the leafy greens and cook for another 2-3 minutes until they are wilted.

7. 7

   Once the rice is cooked, fluff it with a fork and add it to the skillet with the tomato and leafy green mixture.

8. 8

   Season with 1/2 teaspoon of salt and stir everything together until well combined.

9. 9