Photo: Rice and Beans, Spanish Style Recipe
Ingredients
- 1 red bell pepper
- EVOO, for drizzling
- 12 ounces Spanish chorizo, diced into bite-size pieces
- 2 tablespoons butter
- 1/2 cup broken spaghetti
- 1 cup long-grain rice
- 1 healthy pinch saffron (about 24 threads)
- 1 quart chicken stock
- Kosher salt
- 4 cloves garlic, sliced
- 1 to 2 red Fresno chile peppers, sliced
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 1/4 cup dry sherry or 1/2 cup white wine
- One 15-ounce can white beans or chickpeas, drained
- 1 small bundle black or Tuscan kale, stripped and chopped or shredded
- Freshly grated nutmeg
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.
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By EastCoastFoodie62
on June 10, 2013
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Very flavorful and delicious dish. Used hard pepperoni in place of chorizo. Tastes great as a leftover.
By kilzert_11948090
Twin Cities, MN
on March 30, 2013
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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!
By Suezzy
SPOTSWOOD, NJ
on September 30, 2012
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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!!
Read all 9 reviews