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.