This delicious and nutritious meal is so quick and easy to prepare. The chorizo adds a flavor kick, and the beans and rice together provide a complete protein. For a vegetarian version, simply omit the chorizo and replace it with 1 2/3 cups sliced button mushrooms.
Preparation time: 15 minutes | Cooking time: 15 minutes | Serves 4
- 2 teaspoons olive oil
- 1 red onion, finely chopped
- 1 large chorizo (about 51h oz), diced
- 1 teaspoon sweet paprika
- 1 red bell pepper, seeded and diced
- 2 sweetcorn cobs, kernels removed
- 14-oz can red kidney beans, drained and rinsed (see tips)
- 2 cups cooked brown rice (see tips)
- 3 cups loosely packed trimmed kale (center veins removed), leaves chopped
- Lime wedges, to serve
- Natural yogurt, to serve
1 Heat the olive oil in a large saucepan over medium heat. Add the onion and chorizo and cook, stirring, for 5 minutes or until the chorizo is golden. Add the paprika and cook, stirring, for 1minute or until fragrant.
2 Add the bell pepper and corn kernels and cook, stirring, for 2 minutes or until almost tender. Add the beans and rice and cook for 2 minutes or until heated through. Add the kale and cook, stirring, until just wilted.
3 Serve with a wedge of lime and a dollop of yogurt.
For a gluten-free version, use gluten-free chorizo.
You can replace the canned kidney beans with 1112 cups cooked kidney beans, and you can replace the kale with trimmed Swiss chard or spinach leaves.
To make 2 cups cooked brown rice, start with 3/4 cup uncooked.
Excerpted from Superlegumes by Chrissy Freer. Copyright © 2016 by Chrissy Freer. Excerpted by permission of Appetite by Random House, a division of Penguin Random House Canada LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.