Rice and Beans, Spanish Style
- Level: Easy
- Yield: s: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1014
- Total Fat
- 51
- Saturated Fat
- 18
- Carbohydrates
- 93
- Dietary Fiber
- 9
- Sugar
- 10
- Protein
- 42
- Cholesterol
- 97
- Sodium
- 1514
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.