Curly kale, chorizo and rice stew recipe

10 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.

  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.

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  • 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
  • Energy 1560kj 373kcal 19%
  • 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


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