Chorizo, rice, pepper and bean bowl

Chorizo, rice, pepper and bean bowl

Chorizo, rice, pepper and bean bowl 2000 1333 Chrissy Freer

Chorizo, rice, pepper and bean bowl

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4
This delicious and nutritious meal is so quick and easy to prepare. The chorizo adds a flavour kick, and the beans and rice together provide a complete protein. For a vegetarian version, simply omit the chorizo, and replace it with 150 g button mushrooms, sliced.
byron bay nutritionist chrissy freer chorizo bean bowl recipe

Ingredients

  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 1 large chorizo (about 150 g/5½ oz), diced
  • 1 teaspoon sweet paprika
  • 1 red capsicum (pepper), seeded and diced
  • 2 cobs sweetcorn, kernels removed
  • 400 g (14 oz) tin red kidney beans, drained and rinsed (see tips)
  • 340 g (2 cups) cooked brown rice
  • 100 g (3½ oz) kale, centre veins removed, leaves chopped
  • Lime wedges, to serve
  • Natural yoghurt, to serve

Method

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 chorizo is golden. Add the paprika and cook, stirring, for 1 minute or until fragrant.

2. Add the capsicum and corn 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 yoghurt.

Notes/ Tips

For a gluten-free version, use gluten-free chorizo.
You can replace the tinned kidney beans with 255 g (1½ cups) cooked kidney beans, and you can replace the kale with trimmed silverbeet (Swiss chard) or English spinach leaves.