Thursday, June 12, 2014

Chorizo and Black Bean Rice

Now here is one unbelievably delicious Mexican dinner side dish!  WOW!  I generally make the "Joy of Cooking" Spanish rice (see 5-12-13 post) as my basic go-to side dish for any Mexican entree but ran across this a few weeks ago.  And since I had some chorizo in the freezer which I needed to use, voila!!!  a new side dish has been born.

This does make a lot (8-10 servings), but leftovers will freeze well for the future.  That is, if there are any leftovers.

CHORIZO and BLACK BEAN RICE (8-10 servings)

3 Tbsp vegetable oil
1 medium onion, peeled and chopped
3 tsp garlic, minced
1 medium red bell pepper, seeded and chopped
1 ripe tomato, chopped
1 lb chorizo, casing removed and crumbled
2 tsp ground anato (found in the herb/spice or Latin aisle of your grocery store)
2 tsp kosher or 1 tsp table salt, or to taste
1 tsp ground black pepepr
3/4 tps ground cumin
1/2 tsp ground oregano
1/3 cup white wine
2 cups long-grain white rice
3 cups water
1 can low-sodium black beans, drained and rinsed
1/3 cup chopped fresh cilantro

Heat the oil in a 5-qt stockpot over medium heat.  Add the onion, garlic, and bell pepper and cook for 5 minutes, stirring occasionally.  Add the tomatoes and cook for another 3 minutes.  Add the crumbled chorizo and cook for 7 minutes, stirring frequently.

Add the anato, salt, pepper, cumin, oregano, and white wine and cook for 3 minutes, stirring until fully combined.

Add the rice and stir until it's fully incorporated with the vegetable mixture.  Add in the water and cook, uncovered and without stirring, until all of the liquid is evaporated.  Add the black beans and stir until evenly incorporated.  Reduce the heat to very low, cover the pot, and cook for 18-20 minutes, until rice is tender.

Remove the lid, add the chopped cilantro, and mix until evenly incorporated.

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