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Curly kale, chorizo and rice stew recipe

Curly kale, chorizo and rice stew recipe

19 ratings

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


  • 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
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    8g 38%
  • Sugars

    6g 7%
  • Salt

    1.9g 32%

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


  1. 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.
  2. 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.

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.

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.

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