Curly kale, chorizo and rice stew recipe

9 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 373 calories / serving
  • Freezable
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This stew is fantastically tasty and very simple to make, made with a winning combination of kale, chorizo and basmati rice. 

In a medium saucepan, sauté the chorizo with a tiny amount of olive oil until golden and crisp; about 5 minutes. Remove from the pan and discard the fat. Add the olive oil, onion, carrot and garlic, season and sauté for 5 minutes. Add the rice, paprika, and stock, then simmer for 10 minutes until the rice is cooked. Add the chorizo.

In a separate pan, boil some water. Blanch the kale for 2 minutes, 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 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
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  • Ingredients

  • 300g (10oz) cooking chorizo, casing removed and roughly chopped
  • 15ml (1 tbsp) olive oil, plus extra for frying
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • 1 garlic clove, chopped
  • 100g (3 1/2oz) basmati rice
  • 1 tsp smoked paprika
  • 1l (1 3/4pt) vegetable or chicken stock
  • 100g (3 1/2oz) curly kale, chopped
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  • Energy 1558kj 373kcal 19%
  • Fat 21.1g 30%
  • Saturates 7.7g 38%
  • Sugars 6.3g 7%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 27.1g Protein 17.5g Fibre 2.7g

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