Rice and Beans, Spanish Style

Ingredients

  • 1 red bell pepper
  • 2 tablespoons butter
  • ½ cup broken spaghetti
  • 1 cup long-grain rice
  • 1 healthy pinch saffron (about 24 threads)
  • 1 quart chicken stock
  • Kosher salt
  • + 10 more ingredients
    • 4 cloves garlic, sliced
    • 1 to 2 red Fresno chile peppers, sliced
    • 1 large onion, chopped
    • 2 tablespoons tomato paste
    • ¼ cup dry sherry or ½ cup white wine
    • One 15-ounce can white beans or chickpeas, drained
    • 1 small bundle black or Tuscan kale, stripped and chopped or shredded
    • Freshly grated nutmeg
    • EVOO, for drizzling
    • 12 ounces Spanish chorizo, diced into bite-size pieces

1. Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.

View full recipe at SpringPad

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