Name: Pacific Cuban Black Beans and Rice
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
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; 0.5 teaspoon ground black pepper, or to taste; 1 pinch red pepper flakes

Ingredients

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 and liquid has been absorbed, 20 to 25 minutes.
Step 2

Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
Step 3

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.
Step 4

Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.

Enjoy your meal!