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Craving a rich and comforting dish? Prepare this delicious recipe, Chorizo, Rice and Cannellini Beans Bowl, perfect for dinner or lunch. Simply cook the chorizo, onions, mushrooms, garlic and spices, then add GOYA® Cannellini, along with tomato sauce, diced tomatoes and kale. Serve everything in a bowl, accompanied by rich and fluffy CANILLA® Extra Long Grain Rice. The end result is a succulent dish that will surprise your palate!
Chorizo and Cannellini Bean Simmer
1 pkg. (14 oz.)
GOYA® Chorizo, sliced
white onion, diced
sliced cremini mushrooms
GOYA® Minced Garlic
2 cans (15.5 oz. each)
GOYA® Cannellini, drained and rinsed
GOYA® Tomato Paste
1 can (14.5 oz.)
GOYA® Diced Tomatoes
Toasted Cumin Crema
GOYA® Cumin Seeds, coarsely ground
peeled shredded raw beets
chopped fresh parsley
Chorizo and Cannellini Bean Simmer: Heat oil in large high-sided skillet set over medium heat; cook chorizo, onion, mushrooms, garlic and seasoning for 5 to 8 minutes or until chorizo starts to brown and onion is tender. Stir in cannellini beans.
Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is thickened. Stir in kale; cook for 3 to 5 minutes or until kale is wilted and tender.
Rice: Meanwhile, cook rice according to package directions.
Toasted Cumin Crema: Stir together sour cream, ground cumin and seasoning.
Divide rice among bowls. Top with chorizo mixture. Drizzle with crema.
Topping: Toss together carrots and beets; divide among bowls. Garnish with parsley. Serve with lime wedges.
Note: Alternatively, use store-bought spiralized beets and carrots if desired. Garnish with chopped scallions for added flavor.
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