Rice and Beans with Chorizo
This is a fabulous one pot meal just on its own. I made it with the fish. I made it with brown rice and you couldn’t tell the difference!!!
- 2 tablespoons extra virgin olive oil
- ¼ cup cured chorizo, chopped
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cubanelle pepper, finely chopped
- Sprig of fresh thyme
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can kidney beans, washed and drained
- 1 cup brown rice
- 4 cups chicken broth
- ½ cup parsley, chopped
Heat a medium saucepan with the olive oil. Add the chorizo and sauté on medium heat for 3 to 4 minutes. Add the onion, celery, carrot, garlic, cubanelle pepper and thyme to the pan. Add the salt and smoked paprika. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and sauté for a minute. Add the beans and rice and sauce for another minute. Add the chicken broth and bring to a boil. Lower to simmer and cook for 40 minutes or till the brown rice is cooked through. Garnish with parsley and serve.
