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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

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

1 teaspoon

ground cumin

1 teaspoon

white sugar

1 teaspoon

salt, or to taste

1/2 teaspoon

ground black pepper, or to taste

1 pinch

red pepper flakes

Instructions

STEP 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 to 25 minutes.

STEP 2

Heat olive oil in a stockpot over medium-high heat; sauté onion, bell pepper, carrots, celery, and garlic for about 5 minutes until tender.

STEP 3

Mix black beans (with liquid), chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes into the pot; bring to a boil, reduce heat to medium-low, cover, and simmer until beans soften, about 30 minutes.

STEP 4

Remove the lid and cook until the mixture reaches desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to taste. Serve over rice.

Nutrition Facts

(per serving)

Calories:

559 calories

Servings:

6 servings

Carbohydrates:

85 g

Fat:

16 g

Fiber:

13 g