Spanish rice & beans with chorizo
150 g, thinly sliced
Brown rice, Microwaveable
Kidney Beans, cooked
Roasted Red Peppers in brine, drained
125 g, drained weight
1 medium, chopped
Peppers, All Types
1 medium, deseeded
1 individual, peeled into ribbons
Lime Juice, Fresh
1 medium, wedges, to serve
- 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.
- 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.
- 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.
- Serve the Spanish rice and tomato salad with the lime wedges on the side.