Recipe courtesy of Rachael Ray
Rice and Beans, Spanish Style
Total:
30 min
Active:
5 min
Yield:
s: 4 Servings
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
s: 4 Servings
Level:
Easy

Ingredients

Directions

Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop. 

Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes. 

Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes. 

Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens. 

Serve the rice in shallow bowls and top with the sausage and beans.

Cook's Note

Use the remaining 1/2 cup stock if the rice cooks too quickly or the chorizo and beans get too dry.

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Best Black Beans

Recipe courtesy of Sandra Lee

Yucatan Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Herbed Rice

Recipe courtesy of Trisha Yearwood

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking