Rice and Beans, Spanish Style Recipe

Name: Rice and Beans, Spanish Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler.
2
Then place in a bowl and cover.
3
Once cool, peel, seed and chop.
4
Heat a drizzle of EVOO in a Dutch oven or deep skillet.
5
Add the chorizo and render for a few minutes.
6
Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat.
7
Add the pasta to the pot and toast to golden.
8
Add the rice and saffron and about 2 1/2 cups of the chicken stock.
9
Bring to a boil and sprinkle with salt.
10
Cover the pot and cook the rice to tender, 17 to 18 minutes.
11
Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes.
12
Stir in the tomato paste and deglaze the pan with the sherry.
13
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.
14
Serve the rice in shallow bowls and top with the sausage and beans.
15
Cook's Note: Use the remaining 1/2 cup stock if the rice cooks too quickly or the chorizo and beans get too dry.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red bell pepper, EVOO, for drizzling, 12 ounces Spanish chorizo, diced into bite-size pieces, 2 tablespoons butter, and more.

Yes, Rice and Beans, Spanish Style falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice and Beans, Spanish Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions