Black Beans And Rice With Chorizo, Peppers And Onions
serves 2-4
Here's a Spanish-influenced variation on beans and rice. The red and yellow peppers give good color contrast, and their sweetness balances the spiciness of the sausage.
1/2 medium onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 can black beans, rinsed and drained
2 chorizo sausages, sliced
1 cup jasmine rice
1 tablespoon olive oil
1/4 cup low-sodium broth (chicken or vegetable) or water
1/4 cup chopped fresh parsley
prep: 10 minutes
total: 30 minutes
medium skillet
medium saucepan
1. Prep the onions, peppers, beans and sausages. Cook the rice according to the package directions.
2. Heat the olive oil in a medium skillet over medium-high heat. When it's hot and shimmering, add the sausage. Leave it alone to brown, 2 minutes.
3. Stir the sausage and toss in the onions and peppers. Reduce the heat to medium and cook, stirring once or twice, until the onions and peppers turn soft, 3-5 minutes.
4. Add the broth and beans to the skillet, cover and simmer 10 minutes. Reduce the heat, uncover, and stir until much of the liquid evaporates, another 5 minutes. Remove the pan from the heat and stir in the parsley.
5. Spoon the black beans, sausage and peppers over the rice.
