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.
Cuban Black Beans and Rice
Photo: Antonis Achilleos; Styling: Gerri Williams
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Amount per serving
- Calories: 477
- Fat: 18g
- Saturated fat: 6g
- Protein: 22g
- Carbohydrate: 57g
- Fiber: 13g
- Cholesterol: 33mg
- Sodium: 1064mg
- 2 cups instant rice, uncooked
- 1 tablespoon olive oil
- 8 ounces dried chorizo, sliced 1/4-inch thick
- 1/2 medium onion, chopped (about 3/4 cup)
- 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
- 1. Cook rice as package label directs.
- 2. 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.
- 3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.
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