Smoky Red Rice and Chorizo with Black Beans

  • 1 3/4 cups chicken broth
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 cup white rice
  • 1 cup drained piquillo peppers or 2 roasted red peppers
  • 1/3 cup flat-leaf parsley, finely chopped (a generous handful)
  • 1 teaspoon smoked paprika
  • One 3/4- to 1-pound package Spanish chorizo, cut on an angle into 12 slices
  • 2 serrano chiles, seeded and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • One 15-ounce can diced fire-roasted tomatoes, drained
  • One 15-ounce can black beans, rinsed
  • Salt and pepper

Directions:

  1. In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.
  2. Using a food processor, puree the piquillo peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.
  3. Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.
  4. Serve the rice in shallow bowls topped with the beans and chorizo.

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