1 tbsp extra virgin olive oil, 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 tsp smoked paprika
One 3/4 to 1 lb pkg 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 oz can diced fire-roasted tomatoes, drained
One 15 oz can black beans, rinsed
Salt & pepper
Instructions
In a pot, bring the chicken broth and extra virgin olive oil, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 mins.
Using a food processor, puree the peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 mins.
Meanwhile, in a large skillet, heat a drizzle of extra virgin olive oil over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 mins on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 mins. Stir in the tomatoes and beans; season with salt & pepper.
Serve the rice in shallow bowls topped with beans and chorizo.
Originally Submitted
8/24/2010
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