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Spanish rice and beans

Spanish rice and beans

7
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Chorizo sausage

1 individual, thinly sliced

Brown rice microwave packet

250 g

Baby spinach

150 g

Taco seasoning

1½ tbs

Canned red kidney beans, rinsed, drained

1 can(s)

Roasted capsicum, not in oil

125 g, strips

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Heat a large deep non-stick frying pan over medium-high heat.
  2. Stir-fry chorizo for 2-3 minutes or until crisp. Set aside. Meanwhile, heat a microwave brown rice in microwave following packet directions.
  3. Add spinach and spice mix to pan and cook, stirring, for 1 minute or until spinach just wilts.
  4. Add rice, kidney beans, capsicum strips and chorizo and cook, stirring, for 2 minutes or until heated through. Serve with lime wedges.

Notes

SERVING SUGGESTION: Salad of chopped tomato, capsicum and cucumber and fresh coriander leaves, drizzled with lime juice.

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