Chorizo Rice and Beans

People get very happy when I come up with one-pot meals! This dish came about after I watched a cooking show where the host was making a black bean soup with chorizo. I absolutely love chorizo and am always looking of ways to use it in different recipes. Chorizo reminds me of all the tapas bars we frequented in Barcelona and Madrid. I love the rich taste of garlic and paprika with a little spice in this delicious sausage. I usually buy chicken chorizo- it’s a bit healthier and is hard to tell the taste difference in a dish. We were in Boston for the weekend and stopped at a place called Wilson Farms. Its a wonderful place to buy fresh produce including yummy breads and meats. I saw the most beautiful looking fresh pork chorizo and I had to buy it. I thought of the black bean soup I had seen and decided to make a rice dish with it instead- like a paella but without the rest of the meats and seafood.  I decided to use the roasted corn I love so much from Trader Joes and the black beans.  It was a very simple dish to put together. I plan to make an avocado salad (recipe to follow) and serve a scrumptious red wine with the rice.  My daughter was curious about the smell in the kitchen and decided to try it- another thumbs up from her!! I am looking forward to a very flavorful and delicious dinner.

• 1 pound fresh pork or chicken chorizo sausage, casing removed
• 1 medium onion
• 3 garlic cloves
• ½ cup cilantro, chopped
• Juice of one lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin seeds, roasted and ground
• 1 teaspoon smoked paprika
• 1-can15 ounces black beans
• 1 cup frozen roasted corn
• Juice of one lime
• 2 cups chicken broth
• 1 cup jasmine or basmati rice
• Salt to taste

In a blender, add the onion, garlic, cilantro and lemon juice. Blend till smooth. Keep aside.

In a wide frying pan, heat the olive oil. Add the chorizo and break it down with a spatula. Saute on a medium high heat till the meat is golden brown. Add the onion mixture and sauté for 4-5 minutes. Add the cumin seeds, paprika and salt. Mix well and add the black beans, roasted corn, limejuice and chicken broth. Bring the mixture to a boil and add the rice. Cook the rice on high heat until bubbles begin to form on the surface- about 4-5 minutes. Lower the heat to medium and cook partially covered for about 5 minutes or till most of the moisture is gone. Place the lid and lower the heat and cook for another 10 to 15 minutes. Check for seasonings.