SERVES:
4 - 6
INGREDIENTS:
1 cup diced onion
1 cup deseeded diced green Bell pepper
2 Tbs olive oil
4 small links chorizo sausage, thinly sliced crosswise
1 large clove garlic, minced
1/2 tsp ground cumin
2 Tbs tomato paste
1 cup uncooked white rice (not minute rice)
one 15-ounce can red beans, drained
one 15-ounce can diced tomatoes
2 1/2 cup chicken broth
chopped fresh cilantro for garnish (optional)
PROCEDURE:
Add a couple Tbs of olive oil to a large, heavy bottomed deep pot and saute one cup of diced onion and one cup of deseeded diced green pepper.
Mince one large clove of garlic and it's up to you if you want to remove the casings from four small links of Chorizo sausage before thinly slicing them crosswise.
Add the sliced sausage to the softened onion and pepper and cook that along for a couple of minutes. Add the minced garlic, add 1/2 tsp ground cumin, add 2 Tbs tomato paste and stir that in.
Add 1 cup of uncooked regular white rice, one drained 15-ounce can of red beans, one 15-ounce can of diced tomatoes, add 2 1/2 cups chicken broth, gently stir everything together and bring it up to a simmer.
Once it does come to a simmer, adjust the heat so it stays at a very gentle simmer with a lid on top.
It's going to take just about 20 minutes for the rice to absorb the liquid and you'll want to give it a gentle stir at least once during that time so the rice doesn't stick to the bottom of the pan.
Season to taste and serve it up with some optional chopped fresh cilantro on top if you like.
HINTS:
Chorizo sausage is a smoked, already cooked pork sausage. For a vegetarian version, leave the chorizo out and substitute vegetable broth. Use black beans instead of red.