This spin of rice and beans is packed with flavor. Budget friendly and done in half an hour – this one will have you going back for seconds!
- 1 red bell pepper
- extra virgin olive oil
- 10 ounces Mexican chorizo
- 2 tablespoons butter
- 1/2 cup broken spaghetti
- 1 cup long grain rice
- 1 pinch saffron
- 4 1/4 cups chicken stock, divided
- kosher salt
- 4 cloves garlic, thinly sliced
- 1 large red onion, diced
- 2 tablespoons tomato paste
- Two (15-ounce) cans chickpeas, drained
- 1 small bundle kale, stripped and chopped or shredded
- freshly grated nutmeg
- Place the red pepper over a gas flame to char it, or blacken it under the broiler. Place into a bowl and cover tightly with plastic wrap and allow to cool. Once cool enough to handle, peel it, then seed and chop it.
- Heat a drizzle of extra virgin olive oil in a Dutch oven or in a deep skillet. Add the chorizo and cook, breaking up with a wooden spoon.
- Meanwhile, heat the butter and a drizzle of olive oil in a saucepan. Add the pasta and cook until golden. Add the rice and the saffron and about 2 1/2 cups of the chicken stock. Bring to a boil, sprinkle it with salt, and cover the pot and cook until the rice is tender, about 17 to 18 minutes.
- In the pot with the chorizo, add the garlic and the onion. Cook until tender, about 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with 1/4 cup of the chicken stock. Add the beans, roasted pepper, kale, and 1 cup of the chicken stock. Grate a pinch of nutmeg over the top. Cover the pot and cook to wilt the kale.
- Serve the rice in shallow bowls, topped with the bean mixture.
- **If the rice cooks too quickly or if the beans get too dry, use the remaining 1/2 cup of chicken stock.**
- adapted from 30 Minute Meals