Combine broth, salsa, and taco seasoning together and bring to a boil.
Add in rice or quinoa and lower to simmer and cook until grains are tender, according to package directions. For brown rice, this is about 50 minutes.
Once the rice is cooked, fluff with a fork. Gently stir in roasted squash and fresh kale. Cover the pan and let rest for 5 minutes to let wilt before serving.
To Roast Butternut Squash
Cube 1 squash in 1 inch cubes and toss in 2 teaspoons oil. Roast at 400 degrees for 40 minutes, or until browned and fork tender.
If you have pre-cooked rice and already roasted squash, prepare this dish by mixing together 2 cups brown rice, 2 cups roasted butternut squash, 1 cup salsa, 1 cup fresh chopped kale and 1 teaspoon homemade taco seasoning. Heat in microwave for 5-7 minutes until heated through.
To use quinoa in place of rice, rinse 1 cup of quinoa well. Bring quinoa, 2 cups of water, and taco seasoning to a rapid boil. Decrease the heat to medium-low and cook until the quinoa has absorbed all of the water, about 15 to 20 minutes.
In place of taco seasoning, use 1 teaspoon chili powder, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cumin, ⅛ teaspoon oregano, and ¼ teaspoon paprika.