Chorizo and Red Beans Rice is a flavorful one pot dish with a variety of textures coming from the chorizo, red beans, and vegetables. The star of this dish is the spanish chorizo which is a cured meat and can come mild or spicy, so choose accordingly. Be sure not to confuse it with mexican chorizo, which is a fresh ground meat. Sautéing the cured meat with the vegetables releases the flavors of the the meat and distributes them throughout the dish. This is a great dish for using up leftover rice, which we always seem to have a lot of around here. Hooray for quick meals with hardly any dishes to clean afterwards!
Chorizo and Red Beans Rice
Serves: 4
Ingredients
- 1½ cups brown rice, uncooked
- 4 ounces spanish chorizo, diced
- 1 can red kidney beans, rinsed and drained
- 1 onion, chopped
- 1 cup celery, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- parsley or cilantro for garnish
Instructions
- Cook rice in a rice cooker or according to package directions.
- Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
- Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.
Notes
inspired by a Whole Foods recipe