Saturdays with Rachael Ray – Spanish Style Rice and Beans
www.tasteandtellblog.com
www.tasteandtellblog.com
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Ingredients

  • 1 red bell pepper
  • extra virgin olive oil
  • 10 ounces Mexican chorizo
  • 2 tablespoons butter
  • ½ cup broken spaghetti
  • 1 cup long grain rice
  • 1 pinch saffron
  • 4¼ cups chicken stock, divided
  • kosher salt
  • 4 cloves garlic, thinly sliced
  • 1 large red onion, diced
  • 2 tablespoons tomato paste
  • Two (15-ounce) cans chickpeas, drained
  • 1 small bundle kale, stripped and chopped or shredded
  • freshly grated nutmeg

Instructions

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