Chorizo, Rice and Cannellini Beans Bowl

Chorizo, Rice and Cannellini Beans Bowl
Chorizo, Rice and Cannellini Beans Bowl

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Prep time


Total time

1h 10m




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Chorizo and Cannellini Bean Simmer

1 pkg. (14 oz.)

GOYA® Chorizo, sliced


white onion, diced

2 cups

sliced cremini mushrooms

2 cans (15.5 oz. each)

GOYA® Cannellini, drained and rinsed

1 can (14.5 oz.)

8 cups

baby kale


Toasted Cumin Crema


sour cream

2 tsp.

GOYA® Cumin Seeds, coarsely ground


1 cup

shredded carrots

1 cup

peeled shredded raw beets

2 tbsp.

chopped fresh parsley

Lime wedges

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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.

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