Spanish rice and beans
1 individual, thinly sliced
Brown rice microwave packet
Canned red kidney beans, rinsed, drained
Roasted capsicum, not in oil
125 g, strips
1 medium, cut into wedges to serve
- Heat a large deep non-stick frying pan over medium-high heat.
- Stir-fry chorizo for 2-3 minutes or until crisp. Set aside. Meanwhile, heat a microwave brown rice in microwave following packet directions.
- Add spinach and spice mix to pan and cook, stirring, for 1 minute or until spinach just wilts.
- Add rice, kidney beans, capsicum strips and chorizo and cook, stirring, for 2 minutes or until heated through. Serve with lime wedges.
SERVING SUGGESTION: Salad of chopped tomato, capsicum and cucumber and fresh coriander leaves, drizzled with lime juice.