Chorizo, Rice and Cannellini Beans Bowl

Name: Chorizo, Rice and Cannellini Beans Bowl
Prep time: 30M
Total time: 70M
Yield: 4-6 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 pkg. GOYA® Chorizo, sliced; 1 white onion, diced; 2 cups sliced cremini mushrooms; 2 tbsp. GOYA® Minced Garlic; 1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper; 2 cans(15.5 oz. each) GOYA® Cannellini, drained and rinsed; 2 tbsp. GOYA® Tomato Paste; 1 can GOYA® Diced Tomatoes; 8 cups baby kale; 1½ cups CANILLA® Extra Long Grain Rice; ⅔ cup sour cream; 2 tsp. GOYA® Cumin Seeds, coarsely ground; ½ tsp. GOYA® Adobo All Purpose Seasoning with Pepper; 1 cup shredded carrots; 1 cup peeled shredded raw beets; 2 tbsp. chopped fresh parsley; Lime wedges

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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® <a title="Cannellini Can" href="https://goya.com/en/products/cannellini-can" data-udi="https://goya.com/en/products/cannellini-can">Cannellini</a>, along with tomato sauce, diced tomatoes and kale. Serve everything in a bowl, accompanied by rich and fluffy <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Extra Long Grain Rice</a>. The end result is a succulent dish that will surprise your palate!

Total Time

70m

Prep Time:30m

Yields:4-6 Servings

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Ingredients

Chorizo and Cannellini Bean Simmer

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 pkg.
(14 oz.)

GOYA® Chorizo, sliced

white onion, diced

2 cups

sliced cremini mushrooms

2 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cans(15.5 oz. each)

GOYA® Cannellini, drained and rinsed

2 tbsp.

GOYA® Tomato Paste

1 can
(14.5 oz.)

GOYA® Diced Tomatoes

8 cups

baby kale

Rice

1½ cups

GOYA® Canilla® Extra Long Grain Rice

Toasted Cumin Crema

⅔ cup

sour cream

2 tsp.

GOYA® Cumin Seed, coarsely ground

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Topping

1 cup

shredded carrots

1 cup

peeled shredded raw beets

2 tbsp.

chopped fresh parsley

Lime wedges

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Directions

Kitchen View

Step 1

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.

Step 2

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.

Step 3

Rice: Meanwhile, cook rice according to package directions.

Step 4

Toasted Cumin Crema: Stir together sour cream, ground cumin and seasoning.

Step 5

Divide rice among bowls. Top with chorizo mixture. Drizzle with crema.

Step 6

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.