LOUISIANA-STYLE RED BEANS AND RICE

• porsjoner: 4-6

Ingredienser

2 tbsp olive oil

180g chorizo, chopped

2 red peppers, deseeded and chopped

1 green chilli, deseeded and finely chopped

1 onion, chopped

2 celery stalks, chopped

Salt and black pepper

2 garlic cloves, chopped

¾ tsp smoked paprika

1 tsp Cajun seasoning

1 tsp dried parsley

180g long grain white rice

1 x 400g tin of Batchelors Kidney Beans

1 x 400g tin of chopped tomatoes

400mI chicken stock

Fremgangsmåte

1 Heat the olive oil in a large casserole dish over a medium-high heat. Add the chorizo and cook for 3-4 minutes until lightly golden and crisp. Use a slotted spoon to transfer to a plate.

2 Add the peppers, chilli, onion and celery to the casserole. Season with salt and black pepper and cook for 4-5 minutes until softened. Stir in the garlic, paprika, Cajun seasoning and parsley. Add the rice and cook for one minute.

3 Add the Batchelors Kidney Beans, tomatoes and stock. Return the chorizo to the pan and add a pinch each of salt and pepper. 4 Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes or until the rice is tender. Stir together, taste and add more salt and pepper if needed, then serve.