Chorizo Kale Rice

Ingredients

• 250g Spanish Chorizo, sliced
• 250g Arborio Rice
• 1 tablespoon Olive Oil
• 1 Small Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 teaspoon Smoked Paprika
• 100ml Dry White Wine
• 800ml Chicken Stock
• 120g Kale, roughly chopped
• 1 Lemon, zest and juice
• Salt
• Freshly Ground Black Pepper
• Fresh Parsley, chopped

Instructions

1. Heat the olive oil in a large sauté pan over medium heat.
2. Cook the chorizo for 3–4 minutes until lightly crisp, then transfer to a plate.
3. Add the onion and cook until softened, then stir in the garlic and smoked paprika.
4. Add the rice and cook for 1 minute, stirring to coat the grains.
5. Pour in the white wine and let it reduce slightly.
6. Gradually add the chicken stock, stirring occasionally, until the rice is almost tender.
7. Stir in the kale and cook for 3–4 minutes until wilted.
8. Return the chorizo to the pan and mix well.
9. Finish with the lemon zest, lemon juice and chopped parsley.
10. Serve immediately with freshly ground black pepper.

instructions_source: FoodieCookHub Original