Smoky Red Rice and Chorizo with Black Beans

I decided after days of not being able to taste a thing (thanks to this still lingering cold) that I wanted something with FLAVOR. I turned to this recipe. I had made it twice before and I was thrilled with the results. I have found this dish to be quick and easy but very impressive.

I used roasted red peppers from a jar since piquillo peppers aren’t an easy find in my part of the Midwest. This gives me an opportunity to use the small bowl portion of my food processor. I absolutely love using my kitchen gadgets! I didn’t add the parsley because quite honestly, I’m not a fan of fresh parsley.

I don’t add any olive oil to the pan when I cook the chorizo. The chorizo gives off enough fat on its own that the olive oil makes this dish extra oily. I do drain the chorizo once it’s cooked but I cook the onions, chilies and garlic in the chorizo fat. No need to waste flavor. Be sure to seed those chilies.

Buy Spanish chorizo! The Mexican stuff will not work at all! I buy my chorizo at a specialty shop downtown or at World Market.

And just for your viewing pleasure – little one, the reason blogging/cooking/cleaning/sleeping/not laughing out loud can be difficult on some days.

• 1 3/4 cups chicken broth
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 cup white rice
• 1 cup drained piquillo peppers or 2 roasted red peppers
• 1/3 cup flat-leaf parsley, finely chopped (a generous handful)
• 1 teaspoon smoked paprika
• One 3/4- to 1-pound package Spanish chorizo, cut on an angle into 12 slices
• 2 serrano chiles, seeded and chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• One 15-ounce can diced fire-roasted tomatoes, drained
• One 15-ounce can black beans, rinsed
• Salt and pepper

1. In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.
2. Using a food processor, puree the piquillo peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.
3. Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.
4. Serve the rice in shallow bowls topped with the beans and chorizo.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/Smoky-Red-Rice-and-Chorizo-with-Black-Beans