Desayuno de Cornish Hen al Horno con Arroz Rojo y Kale

Preheat your oven to 400 deg F (200 deg C). Season the Cornish hen pieces generously with salt and pepper. Place on a small baking sheet and roast for 20-25 minutes, or until the skin is golden brown and the juices run clear when poked with a knife.

While the hen roasts, heat a small saucepan over medium heat with a touch of olive oil. Add the chopped Tuscan kale and a splash of water, cooking until the leaves are bright green and just wilted.

In a separate small pot, heat the garden vegetable brown rice with the pomodorina sauce, stirring frequently until the sauce is fully absorbed and the rice is fragrant and vibrant red.

To plate, spread the tomato-infused brown rice on the base of a shallow bowl. Arrange the roasted Cornish hen atop the rice, and fold the wilted kale to one side. Finish with a drizzle of extra virgin olive oil and a final crack of black pepper.