Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Chorizo & kale brothy rice
Serves 4
Easy
Prep:
Cook:
Serve this rice dish with crusty bread and butter for dunking to make this an even heartier meal. With chorizo, red onion and kale, it's full of flavour
Skip to ingredients
- 250g chorizoskin removed and crumbled
- 1 red onionfinely chopped
- 2 garlic clovesfinely chopped
- 75g basmati rice
- 750ml chicken stock
- 100g curly kaleleaves roughly chopped, tough stems removed
- 15g chivesfinely chopped
- ½ lemonjuiced
Nutrition: Per serving
- kcal364
- fat21g
- saturates8g
- carbs20g
- sugars3g
- fibre3g
- protein22g
- salt3.27g
Method
step 1
Heat a large, deep pan over a low heat and cook the chorizo pieces for 5-6 mins until crisp and most of its oils have been released. Remove to a plate lined with kitchen paper using a slotted spoon, and leave to drain.
step 2
Cook the onion and garlic in the leftover chorizo oil for 8-10 mins until beginning to soften. Season, scatter in the rice and briefly toast in the oil.
step 3
Pour in the stock. Bring to the boil, then reduce the heat to a simmer and cook for 8 mins, covered with a lid. Stir in the kale leaves and cook for a final 5 mins until darkened and softened. Scatter in most of the chives and the lemon juice. When the kale is soft, divide the brothy rice mixture between four bowls, then top with the crispy chorizo and remaining chives.
