Chorizo, Rice, And Bean Bowl | Penguin Random House Canada

Chorizo, Rice, And Bean Bowl

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CHRISSY FREER is a freelance food writer, editor and stylist who has developed a signature style...

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
  • red onion, finely chopped
  • 1 large chorizo (about 51h oz), diced
  • teaspoon sweet paprika
  • 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.

Eat Your Way to Great Health
Written by Chrissy Freer;