Rice and Beans, Spanish Style

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I make this dish every few weeks because it stores well and makes a great leftover lunch! I recommended washing and chopping everything before you start cooking. How convenient that Rachael's kale is per-washed :.
I typically skip roasting the red pepper because of the labor and mess involved. I just chop it up and include it with the other veggies. I also substitute the chorizo sometimes if I can't get it at the grocery store. Kielbasa or something similar works just fine.
Lastly, remember to keep an eye on the spaghetti, I've over-done/burnt it more than once!

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I love this recipe! It's so fun to make - and experiment. I used polish kielbasa instead of the chorizo and just a sprinkling of crushed red peppers instead of the chiles. Also as a money saving tip I use Goya Sazon con azafran which gives it the red coloring and a tasty flavor. Rachael, this is a hit in my family. Thanks!!

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So delicious and healthy! This recipe and many variations has become a staple in our house. Thinned out with chicken stock is makes a wonderful soup too!

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Loved it! So much flavor. I was so full, but could not put down the fork. Definitely will make this over and over again. And my daughters (3 and 1 love it too. I also used 24 oz of chorizo because it was sold in a 24 oz pack and I have no ziplocs to freeze the other half.

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This went from being beans and rice to being a Tuscan kale and bean stew. I was looking for authentic beans and rice with perhaps a little twist.

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Rachael, you are such a rock star! I loved this dish! I had to tweak some ingredients because I am at home during a storm in Houston. I did not have any chorizo in my freezer. I had some ground pork so I just used that and added a little fennel and smoked paprika. Since I have not made the dish yet (but will according to your receipe, this did work OK. I am gluten intollerant so used gluten free pasta for the rice and that was fine too. It is just delicious and so nutricious. Had to use Swiss Chard instead of Kale, but it is fine also. Thank you Rachael for another great recipe.

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Not normally a Rachel Ray fan but this recipe is great.I made a few changes and added a can of tomatoes and left out the butter in the rice. I was wary of the broken spaghetti but it really added a good flavor to the rice. I also served it with fresh parmesean cheese on top.

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My family loved this meal. I found that one of our best grocers' mades their own chorizo, so I added about 4oz more and also added about a 1/8 cup spanish stuffed olives sliced in half. All of the plates were finished and my teenage son didn't separate out the green veggies! A real success at our house. I'd recommend only using 1 Tbls of butter in the cooking of the rice pilaf. I found the butter too much with such a rich dish.