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Italian Curly KaleRice Dishes⏱ 30 minServes 2

Mexican Chorizo & Curly Kale Rice Bowl with Salsa Roja

Smoky Mexican chorizo, Aeroveg Italian Curly Kale, and fresh salsa roja over cumin-scented rice — bold, satisfying, and made for weeknight cravings in 30 minutes.

Mexican Chorizo & Curly Kale Rice Bowl with Salsa Roja
Mexican rice bowls are built around simplicity and heat — layers of smokiness, spice, and brightness coming together with very little fuss. Aeroveg Italian Curly Kale is an unexpectedly ideal partner for this cuisine: its thick, ruffled leaves stand up to the bold fat of Mexican chorizo without wilting into nothing, picking up the smoky rendered juices and crisping slightly at the edges in a way that makes every forkful more interesting. This is a fast, flavour-forward weeknight bowl with genuine Mexican soul.

Method

  1. Make the salsa roja. Combine tomatoes, chili, lime juice, and olive oil in a small bowl. Mash lightly with a fork for a chunky, rustic texture. Season with salt and set aside.
  2. Cook the chorizo. Heat olive oil in a large frying pan over medium-high heat. Add chorizo and fry for 4–5 minutes until golden and the fat has rendered into the pan.
  3. Soften the aromatics. Add red onion and garlic to the pan. Cook in the chorizo fat for 2 minutes until softened and starting to colour.
  4. Add spices and kale. Add cumin and smoked paprika, stir for 30 seconds. Add Aeroveg Italian Curly Kale and toss to coat in the spiced fat. Cook for 3–4 minutes, turning occasionally, until the kale wilts and the edges begin to crisp.
  5. Add rice. Add the cooked rice and toss everything together over high heat for 2 minutes until heated through and lightly toasted.
  6. Taste and adjust. Season with salt, pepper, and a squeeze of lime.
  7. Serve. Divide into bowls, spoon salsa roja generously over the top, and serve with lime wedges.
Aeroveg Italian Curly Kale is one of the most heat-tolerant greens we grow — its thick, crimped leaves love a proper sizzle. Don’t rush steps 4 and 5: letting the kale spend real time in the chorizo fat, until the edges crisp slightly, is what transforms this dish from a rice bowl into something genuinely exciting.