Mexican Red Beans And Rice

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 6

Love me some Chorizo and I was looking for a side dish to serve with Chicken in Poblano Cream Sauce. I started pulling things out of the fridge and cupboard and this is what I came up with.

Ingredients:

drizzle of olive oil

one half medium white onion (chopped)

one jalapeno (seeded and finely chopped)

two cloves garlic (chopped)

two links mexican chorizo

one 16 oz can of red beans (do not drain)

one 16 oz can diced tomatoes

one cup low sodium chicken broth

juice of half a lime

1/2 tsp kosher salt

fresh cracked pepper

cilantro (chopped or torn for garnish)

two cups (uncooked) of your favorite kind of rice

Directions:

1. Take the Chorizo meat out of the casing and saute in a medium saucepan over medium-high heat with the drizzle of Olive oil
2. When the meat is half cooked add the onions, jalapeno and garlic and stir for 2 -3 minutes
3. Stir in the Beans, Tomatoes and Broth
4. Lower heat to a simmer and let it reduce uncovered about 30 minutes until it is thickened but still a little soupy. If it gets too dry add more stock.
5. Meanwhile, cook your Rice as you normally would. Typically twice as much water as rice and cook covered over low heat for 25-30 minutes. Fluff with a fork when done.
6. Salt and pepper the Red Beans mixture to taste
7. Add in the lime juice just before service and stir in
8. Serve over rice with the Cilantro sprinkled over the top as a garnish

By RecipeOfHealth.com