Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot.
Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.