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
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Instructions: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.
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