Chorizo & kale brothy rice
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.2 out of 5.9 ratingsRate
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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
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Crusty bread
A star rating of 5 out of 5.28 ratings
Flatbreads with garlic butter
A star rating of 4.9 out of 5.29 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g chorizo
skin removed and crumbled
-
1 red onion
finely chopped
-
2 garlic cloves
finely chopped
-
75g basmati rice
-
750ml chicken stock
-
100g curly kale
leaves roughly chopped, tough stems removed
-
15g chives
finely chopped
-
½ lemon
juiced
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Nutrition: Per serving
- kcal364
- fat21g
- saturates8g
- carbs20g
- sugars3g
- fibre3g
- protein22g
- salt3.27g
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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 the oil has been released. Remove to a plate lined with kitchen paper using a slotted spoon, and leave to drain.
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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.
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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.
Recipe from Good Food magazine, January 2026
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A star rating of 4.2 out of 5.9 ratings
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