Cuban Black Beans and Rice |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Ingredients:
2 cups instant rice, uncooked |
1 tablespoon olive oil |
8 ounces dried chorizo, sliced 1/4-inch thick |
1/2 medium onion, chopped (about 3/4 cup) |
1 small green bell pepper, seeded and chopped (about 1 cup) |
1 small red bell pepper, seeded and chopped (about 1 cup) |
1 small clove garlic, minced |
2 teaspoons cumin |
1 teaspoon paprika |
1 teaspoon turmeric |
1 teaspoon dried oregano |
2 15.5-oz. cans black beans, drained and rinsed |
1 14.5-oz. can petite diced tomatoes with juices |
1/2 cup low-sodium chicken broth |
salt and pepper |
Directions:
1. Cook rice as package label directs.
2. Warm oil in a large, heavy skillet over medium-high heat. Add chorizo, onion, bell peppers and garlic and cook, stirring often, until chorizo is lightly browned and vegetables are tender, about 5 minutes. Add cumin, paprika, turmeric and oregano; sauté for 2 minutes. Stir in beans, tomatoes and broth; cook for 5 minutes, stirring.
3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.
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