Pacific Cuban Black Beans and Rice
Ingredients
- 4 cups water
- 2 cups rice
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 tablespoon minced garlic
- 2 (15 ounce) cans black beans
- 2 smoked Spanish chorizo sausage links, coarsely chopped
- 1 cup chicken stock
- 1 (8 ounce) jar picante sauce
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon red wine vinegar, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon white sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 pinch red pepper flakes (Optional)
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Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
- Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
- Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.
Source
Original recipe: View Original