Name: Red beans and rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 chorizo sausages, sliced; ¼ cup extra virgin olive oil; 1 brown onion, very finely diced; 2 sticks celery, very finely diced; 1 red capsicum, very finely diced; 8 cloves garlic, minced; 1 bunch thyme, very finely chopped; 1 tsp ground allspice; 1 tsp ground sage; 1L chicken stock; 1½ cups basmati rice; Sea-salt flakes and freshly ground black pepper, to season; 2 x 400g cans kidney beans, drained; 400g chicken thigh fillets, diced; Flat-leaf parsley leaves and crusty bread, to serve

Featuring delicious ingredients like chorizo sausage, fresh vegetables and tasty spices, this one pot wonder means less washing up and more family time. What could be better than that?

Ingredients

2 chorizo sausages, sliced

¼ cup extra virgin olive oil

1 brown onion, very finely diced

2 sticks celery, very finely diced

1 red capsicum, very finely diced

8 cloves garlic, minced

1 bunch thyme, very finely chopped

1 tsp ground allspice

1 tsp ground sage

1L chicken stock

1½ cups basmati rice

Sea-salt flakes and freshly ground black pepper, to season

2 x 400g cans kidney beans, drained

400g chicken thigh fillets, diced

Flat-leaf parsley leaves and crusty bread, to serve

Method

Fry chorizo in oil in a large heavy-based saucepan on medium heat for 5 minutes, until lightly browned. Add onion, celery, capsicum, garlic, thyme and spices, then cook for 5 minutes, stirring, until vegetables are softened, but not browned.

Pour in stock; bring to a simmer. Reduce to 3 cups exactly. Rinse rice until water runs clear, add to pan and bring to a low boil. Season.

Crush half of the kidney beans, add to pan with remaining kidney beans and chicken. When all liquid has been absorbed, fit lid and cook for 3 more minutes, then turn off heat and stand for 10 minutes. Fluff with a fork, garnish with parsley and serve with bread.

Red beans and rice — *(Credit: Rob Palmer)*

You might need

You may also like

Mexican pork with beans

Chicken curry in a hurry with beans and cashews

Prawn, red kidney bean and sweet potato hotpot

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Instagram Facebook