With its smoky chorizo, earthy savoy cabbage, creamy-textured borlotti beans and fragrant broth, this quick and easy recipe makes the perfect winter warmer.
- Cook the rice following the packet instructions.
- Meanwhile, heat a dry, saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes, until crisp. Remove and set aside. Pour out the chorizo oil, then add the onion, garlic, olive oil and season. Cook for 8 minutes, until softened. Pour in the stock and bring to the boil, then simmer for 5 minutes.
- Add the chorizo, beans and cabbage, and cook for a further 3-4 minutes.
- Drain the cooked rice and add to the saucepan with the other ingredients. Serve with some crusty bread, if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.