Photo of Spanish rice & beans with chorizo by WW

Spanish rice & beans with chorizo

10
8
8
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
This simple one-pot dish uses dried kidney beans to create an easy Saturday night dinner the whole family will love’

Ingredients

Chorizo Sausage

150 g, thinly sliced

Brown rice, Microwaveable

250 g

Spinach

150 g

Discovery Foods Taco Seasoning Mix

22½ g

Kidney Beans, cooked

200 g

Karyatis Roasted Red Peppers (in brine)

125 g, drained

Tomato

1 medium, chopped

Peppers, All Types

1 medium, deseeded

Cucumber

1 individual, peeled into ribbons

Coriander, fresh

2 tablespoons

Lime Juice, Fresh

2 tablespoons

Lime(s)

1 medium, wedges, to serve

Instructions

  1. Fry the chorizo in a large, deep frying pan over a medium-high heat for 2-3 minutes, until crisp. Transfer to a plate and set aside. Meanwhile, cook the rice to pack instructions.
  2. Put the spinach and taco seasoning in the pan and cook, stirring, for 1 minute or until the spinach has wilted. Add the rice, kidney beans and ready-roasted peppers, and stir to combine. Return the chorizo to the pan and cook, stirring, for 2 minutes.
  3. Make a salad: put the tomato, red pepper, cucumber, and coriander in a medium bowl, drizzle over the lime juice, season to taste and toss until well combined.
  4. Serve the Spanish rice and tomato salad with the lime wedges on the side.

Start eating better than ever!