• Ingredients

  • 100g (3½oz) rice
  • 125g (4oz) chorizo, sliced
  • 1 large red onion, sliced
  • 1 garlic clove, chopped
  • 1 tbsp olive oil
  • 1 litre (1 3/4pt) chicken stock
  • 1 x 400g tin borlotti beans
  • ½ savoy cabbage, cored and sliced
  • crusty bread, to serve

 

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