You'll have more than the recipe calls for, but you can always use more or save it for another meal.
Sauté the onions. Add splashes of water, wine or broth to deglaze the pan if they stick.
When the onions are translucent and soft, add the garlic. Sauté a few minutes.
When they are soft and beginning to brown, add the vinegar, wine, thyme, and smoked paprika. Scrape the bottom of the pan to loosen any browned bits.
Add the rice and stir well. Pour in the creamy sauce and stir.
Top with or mix in sundried tomatoes, if using.
Serve!
Add all ingredients to a blender and blend until smooth. It will be thin and easily pourable.
The main ingredient amounts can be played with. Add more rice to stretch this further.
The recipe for the sauce makes plenty. You don't have to use it all if you don't want it that creamy...but who doesn't want it that creamy?
Any greens will work instead of the kale.