Brothy Chipotle Rice

Ingredients:

• 1 pouch Nice Rice Smoky Chipotle 
• 1 tbsp (15g) tomato purée
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 500ml chicken or vegetable stock
• 120g butterbeans (drained and rinsed)
• 100g kale, shredded
• Grated Parmesan cheese to finish

Method:

1. Heat a splash of oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.
   
   
2. Stir in the tomato purée and cook for 1-2 minutes. Pour in the stock and bring to a gentle simmer.
   
   
3. Toss in the butterbeans and simmer for 5 minutes.
   
   
4. Add the Nice Rice Smoky Chipotle pouch directly to the broth. Stir gently to combine and let it warm through for a couple of minutes.
   
   
5. Add the kale and cook until the kale has wilted.
   
   
6. Ladle the brothy rice mixture into bowls and top with a generous grating of Parmesan cheese.

Optional Garnishes:

A drizzle of olive oil or a sprinkle of smoked paprika.

Serve with a slice of crusty bread for scooping.