Place the rack in the center of the oven and preheat the oven to 425 degrees.

In a large oven-safe Dutch oven or sauce pan, cook the bacon over medium high heat until crisp, 8-10 minutes.  Remove the bacon and drain on paper towels.  Remove all except 1 tablespoon of the bacon grease.  If you are using turkey bacon and there is no grease, you may need to add a little oil to your pan.

Reduce the heat to medium low, add the diced onion, and cook until the onion until its tender, about 5 minutes.

Add the rice and stir in with the onions.  Allow the rice to cook with the onions for two minutes.  Add 4 1/2 cups of the broth and the lemon juice and bring to a boil.  Reduce the heat and allow the rice to simmer, uncovered, for 10 minutes, stirring occasionally.

{Either while the bacon is cooking or while the rice is simmering, dice your vegetables, place them on a baking sheet, and drizzle them with the oil and dried thyme.  They should be ready to go into the oven with the rice}

Cover the rice with a tight lid and place it in the 425 degree oven.  Place the prepared vegetables in the oven as well.  After 20 minutes, remove the vegetables from the oven.  Allow the rice to cook an additional 10 minutes (30 minutes total).

Back on the stove top, add 1 cup of broth to the rice, stir, and bring the mixture to a boil.  Reduce to a simmer and allow the mixture to simmer for 10 more minutes, stirring occasionally. Stir in the chopped kale and add more broth if it is totally absorbed.  Cook an additional 5-10 minutes, stirring occasionally, until the rice is cooked.  Stir in the roasted vegetables and bacon.  Taste, and add salt and pepper as needed. Enjoy!