SPANISH STYLE RICE AND BEANS

SPANISH STYLE RICE AND BEANS 1 red bell pepper extra virgin olive oil 10 ounces Mexican chorizo 2 tablespoons butter 1/2 cup broken spaghetti 1 cup long grain rice 1 pinch saffron 4 1/4 cups chicken stock, divided kosher salt 4 cloves garlic, thinly sliced 1 large red onion, diced 2 tablespoons tomato paste Two (15-ounce) cans chickpeas, drained 1 small bundle kale, stripped and chopped or shredded freshly grated nutmeg Place the red pepper over a gas flame to char it, or blacken it under the broiler. Place into a bowl and cover tightly with plastic wrap and allow to cool. Once cool enough to handle, peel it, then seed and chop it. Heat a drizzle of extra virgin olive oil in a Dutch oven or in a deep skillet. Add the chorizo and cook, breaking up with a wooden spoon. Meanwhile, heat the butter and a drizzle of olive oil in a saucepan. Add the pasta and cook until golden. Add the rice and the saffron and about 2 1/2 cups of the chicken stock. Bring to a boil, sprinkle it with salt, and cover the pot and cook until the rice is tender, about 17 to 18 minutes. In the pot with the chorizo, add the garlic and the onion. Cook until tender, about 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with 1/4 cup of the chicken stock. Add the beans, roasted pepper, kale, and 1 cup of the chicken stock. Grate a pinch of nutmeg over the top. Cover the pot and cook to wilt the kale. Serve the rice in shallow bowls, topped with the bean mixture. **If the rice cooks too quickly or if the beans get too dry, use the remaining 1/2 cup of chicken stock.**