Spanish rice & beans with chorizo
This simple one-pot dish uses dried kidney beans to create an easy Saturday night dinner the whole family will love’
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 extra large, 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.