The other day I was rushing to get a recipe on that had rocked Luca’s world, well now I am rushing to get on one on that has rocked mine! This Chorizo, Rice and Bean Bowl is just my sort of thing, I love simple one bowl meals and what rocked my world with this particular dish was all the gorgeous flavours and textures, every mouthful was different.
The recipe came from ‘Healthy Magazine’ and I brought it for the first time the other day, I don’t normally buy these sort of magazines, but I wanted to see what was new in the health world and I am so pleased that I did, I think I may buy it every month now just for the recipes.
This dish is healthy and nutritious and is what some people like to call a TV dinner, as you can simply fork it into your mouth whilst staring at the TV! Not a practice we do often as we are a family that loves to gather at the table and spend time together chatting, but on the rare occasions that we may just lapse and want to stay sat cosy on the sofa this is the perfect dish.
Well its a brief one today, I have cut my fabric squares for a quilt I am hoping to make, it is my new challenge! I taught myself to knit, crochet and embroider and now I want to make a quilt, which I hope to hand sew !!! Crazy, I know, but I love to make things that hopefully will stay in the family for years to come, so I had better get back to it.
Buon appetito
SERVES 4 – Calories 391
2 tsp olive oil
1 red onion, finely chopped
1 large chorizo, diced (about 150g)
1 tsp sweet paprika
1 red pepper, seeded and diced
2 sweetcorn cobs, kernels removed
400g tin red kidney beans
370g cooked brown rice
100g kale, centre veins removed, chopped
Lime wedges and natural yogurt, to serve
Heat the oil in a large pan over a medium heat. Add the onion and chorizo and cook, stirring, for five minutes until the chorizo is golden.
Add the paprika and cook, stirring, for one minute. Add the pepper and corn kernels and continue to cook, stirring, for two minutes until tender.
Add the beans and rice and cook until heated through. Add the kale and cook until just wilted.
Serve with a lime wedge and a dollop of yogurt.
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