If I have it, I use some orzo with the rice, about half a cup or so to a cup of uncooked rice. Otherwise I use around 1.5 cups dry measure white rice or a little less than that if using brown rice.
If using orzo, toast it up a bit in a dry cast iron skillet and set it aside in a bowl with the uncooked rice, then add oil to the skillet, sauté chopped onions and add minced garlic as the onions begin to turn translucent, ensuring not to burn the garlic. I will sometimes add some minced or coarsely grated carrot and chopped celery to the sauté, i.e. along seasoning lines of a soffritto or mirepoix base, but not if the whole idea was to slap a dish together for myself and not spend much time doing it...
Then add herbs to make a background -- I use dried thyme and marjoram plus a little fresh chopped flat leaf parsley, less of all this than if I were not planning on adding chard or spinach and vinegar later on -- then put the toasted orzo and uncooked rice grains into the skillet and turn until the herbs are mixed in well and grains are all coated with the oil.
Put skillet contents into a medium sized saucepot, optionally into a nonstick skillet but you'll need to have one with a lid that fits it properly. Add chicken broth and a little water if desired to get to slightly more than a 2:1 ratio of total liquid to the dry measure of rice-orzo being used. I keep a little extra at hand past that ratio to add later on if needed. Add a bit of salt if the broth is unsalted. Then bring just to a boil, turn heat down, cover and watch it so it doesn't boil over, then let simmer around 10 minutes.
Raise the heat a little and gently stir in diced tofu if using, adding some more broth or water if needed, then add a generous handful of chopped kale or a double handful of whole leaf greens (chard, spinach) atop the mix, turn heat back down again and simmer covered for another 10 to 15 minutes or until the greens are wilted or kale is cooked and rice is of desired texture, I like it a bit al dente so grains remain separate.
Gently fork down into the rice the greens and tofu, splashing in a bit of vinegar to desired tartness -- of one's choice, I use white for this dish and something less than 2 tablespoons-- and a little olive oil if it seems needed, add pepper flake at table.
Can omit the tofu and serve as a side to poached fish or chicken, etc. If I serve this as a main dish with tofu (or some leftover chicken) in it, then I serve it in pasta bowls and just put some crusty bread and a tossed salad on the table -- something simple -- mixed lettuces and some sliced red onion, halved grape or cherry tomatoes, a few olives sliced in.
If I don't have any tofu or chicken or fish around then I will sometimes omit the herbs from this dish and make it vaguely Asian instead, incorporating a few tablespoons of soy sauce into the chicken broth / water mixture. Going down that road I substitute a neutral oil like canola for olive oil in the sauté process, and I mix in around 3/4 cup of peanuts, a tablespoon or so of sesame oil and a quarter-teaspoon or so of white pepper before putting the greens in to wilt over the nearly cooked rice-orzo-onion-garlic mixture. For the vinegar then I use unseasoned rice vinegar.
