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Ingredients
Chorizo and Cannellini Bean Simmer
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 pkg. (14 oz.)
GOYA® Chorizo, sliced
1
white onion, diced
2 cups
sliced cremini mushrooms
2 tbsp.
GOYA® Minced Garlic
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
Toasted Cumin Crema
⅔ cup
sour cream
2 tsp.
GOYA® Cumin Seeds, coarsely ground
Topping
1 cup
shredded carrots
1 cup
peeled shredded raw beets
2 tbsp.
chopped fresh parsley
Lime wedges
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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