Smoky Red Rice and Chorizo with Black Beans
Smoky Red Rice and Chorizo with Black Beans
Rating: (1 rated)
Ingredients
  • 1 3/4 cups chicken broth
  • 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
  • 1 cup white rice
  • 1 cup drained piquillo peppers or 2 roasted red peppers
  • 1/3 cup flat leaf parsley, finely chopped (a generous handful)
  • 1 teaspoon smoked paprika
  • One 3/4-1-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 can diced fire-roasted tomatoes (15 ounces), drained
  • One can black beans (15 ounces), rinsed
  • Salt and pepper
Preparation

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 piquillo peppers. Stir the puree 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.

Description
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Smoky Red Rice and Chorizo with Black Beans is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories