Smoky Red Rice and Chorizo with Black Beans
4 Servings
Ingredients:
1 3/4 cups chicken broth
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 cup white rice
2 roasted red peppers
1 tablespoon parsley
1 teaspoon smoked paprika
One 3/4- to 1-pound package Spanish chorizo, cut on an angle into 12 slices
2 serrano chiles, seeded and chopped
1 small onion, chopped
2 cloves garlic, chopped
One 15-ounce can diced fire-roasted tomatoes, drained
One 15-ounce can black beans, rinsed
2 tablespoons of tomato paste
Salt and pepper
Directions:
In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.
Using a food processor, puree the roasted red peppers (I just diced them up...less clean up of a food processor or blender). Stir the puree and tomato paste into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.
Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.
Serve the rice in shallow bowls topped with the beans and chorizo.
