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
How to Make It
Cook rice as package label directs.
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.
Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.
Chorizo is a sausage popular in the Latino community. It a pork sauage with spices though there is a turkey chorizo. I susbtitute beef smoked sausage. It gives the beans & rice a flavor much like jimbalaya.
This was an easy recipe to make, though I couldn't find chorizo anywhere and substituted hamburger. The ingredients were inexpensive, preparation was easy, and the outcome was delicious. I would warn others, however, that when it says large skillet, it means REALLY large skillet. We weren't able to mix the rice with the sauce, as our pan was barely large enough to hold the sauce.
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