1 tbsp olive oil
180g chorizo, chopped
2 red peppers, deseeded and chopped
1 green chilli, deseeded and finely chopped
1 onion, chopped
2 celery stalks, chopped
Salt and black pepper
2 garlic cloves, chopped
¾ tsp smoked paprika
1 tsp Cajun seasoning
1 tsp dried parsley
180g long grain white rice
1 x 400g tin of Batchelors Kidney Beans
1 x 400g tin of chopped tomatoes
400ml chicken stock
- Heat the olive oil in a large casserole dish over a medium-high heat. Add the chorizo and cook for 3-4 minutes until lightly golden and crisp. Use a slotted spoon to transfer to a plate and set aside.
- Add the peppers, onion and celery. Season with salt and black pepper and cook for 4-5 minutes until softened. Stir in the garlic, paprika, Cajun seasoning and parsley. Add the rice and cook for one minute.
- Add the Batchelors Kidney Beans along with the tomatoes and stock. Return the chorizo to the pan and add a pinch each of salt and pepper.
- Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes or until the rice is tender. Stir together, taste and add more salt and pepper if needed, then serve.
525kcals, 15.2g fat (4.9g saturated), 72.4g carbs, 5.3g sugars, 25.9g protein, 12.3g fibre, 0.644g sodium
Recipe courtesy of Batchelors.