Dice the chicken breast and sprinkle liberally with Lawry''s and pepper. Place 1 tbl butter and the olive oil into a medium to large saucepan and put the heat on medium high. Sautee the onion, celery, carrots, and red peppers until the onions are translucent. Add the garlic and saute for another minute. Add the chicken and brown it, sliding the veggies to the side so as not to brown too much.
Add the water and bring to a simmer. Simmer for about 20 minutes or until the veggies are all a bit softened. Add the rice and bring back to a simmer. If it reduces too much, add more water as needed. In a measuring cup or small bowl, mix the flour with the milk very well so there are no lumps. It should be a thin consistency. Pour this in and add the remaining butter, and stir well while it continues to simmer another 10-15 minutes. Add the rest of the seasonings and the kale (we want to wilt it but not overcook it so it keeps its pretty green color and texture. Simmer for another few minutes or so, and serve hot.
