Spanish rice & beans with chorizo
9
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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, extra large, peeled into ribbons
Coriander, fresh
2 tablespoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Lime
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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