Curly kale, chorizo and rice stew recipe
This stew is fantastically tasty and very simple to make, made with a winning combination of kale, chorizo and basmati rice.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 373 calories / serving
- Freezable
Ingredients
- 300g cooking chorizo, casing removed and roughly chopped
- 1 tbsp olive oil, plus extra for frying
- 1 onion, chopped
- 1 carrot, peeled and diced
- 1 garlic clove, chopped
- 100g basmati rice
- 1 tsp smoked paprika
- 1ltr vegetable or chicken stock
- 100g curly kale, chopped
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Shop ingredientsEach serving contains
- Energy
- 1560kJ 373.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 27.1gProtein 17.5gFibre 2.7g
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Method
- In a medium saucepan, sauté the chorizo with a tiny amount of olive oil until golden and crisp; about 5 mins. Remove from the pan and discard the fat. Add the olive oil, onion, carrot and garlic, season and sauté for 5 mins. Add the rice, paprika, and stock, then simmer for 10 mins until the rice is cooked. Add the chorizo.
- In a separate pan, boil some water. Blanch the kale for 2 mins, drain and rinse in cold water – this helps the kale keep its bright colour and taste. Drain again, then add to the stew. Serve in large bowls.
- See more Casserole recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
