Toast red rice in coconut oil with fresh garlic, reduce flame, add vegetable broth, simmer till done. Boil adzuki beans till done. Cut kale into strips and steam till it wilts. Mix beans and rice together, add Bragg liquid enzymes to taste and, if adventurous, a bit of chili powder.
Serve on a bed of kale in deep bowl topped with fresh slices of cherry tomato.