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Photo of Spanish rice & beans with chorizo by WW

Spanish rice & beans with chorizo

9 - 10
PersonalPoints™ 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

Taco Seasoning

22½ g

Kidney Beans, cooked

200 g

Roasted Red Peppers in brine, drained

125 g, drained weight

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.

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