Spanish rice and beans
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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