Easy Rice and Beans with Chorizo
2 cups long grain jasmine rice, rinsed
2 1/2 cups water
1 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, chopped
1/2 of a green bell pepper, seeded and chopped
1 tsp salt
1 tsp cumin
2 cans black beans, drained and rinsed
2 cups water
1 tsp dried oregano
1 tbsp red wine vinegar
8 oz cured chorizo, chopped into small pieces
1/2 cup cilantro, chopped
1/2 cup green onions, chopped
-- Place rice and water in a rice cooker and cook. Fluff when done.
-- In a large saucepan, heat oil over medium heat. Add onion, garlic, and bell pepper and cook until soft, about 10 minutes. Stir in the salt and cumin. Add the beans, water and dried oregano and cook another 10-15 minutes. Add red wine vinegar and mash about 3/4 of the beans with a potato masher.
-- Add the chorizo pieces to a hot skillet and cook until chorizo is beginning to color, about 5 minutes.
-- To plate each serving, place some rice in a shallow bowl. Top with beans, chorizo pieces, cilantro and green onions.
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