Smoky Red Rice and Chorizo with Black Beans

Thanks to Rachael Ray's Magazine for this fine recipe.

1 3/4 cups chicken broth

1 Tablespoon Extra-Virgin Olive Oil

1 cup white rice

2 roasted red peppers

1/3 cup flat-leaf parsley, finely chopped

1 teaspoon smoked paprika (and there is a difference)

one 3/4 to 1 lb. package of chorizo, cut on an angle into 12 slices

2 serrano chiles seeded and chopped

1 small onion, chopped

2 clove garlic, chopped

One 15 ounce can diced fire-roasted tomatoes, drained

One 15 ounce can black beans, rinsed

Salt and Pepper

1. In a pot bring the chicken broth and Olive Oil, 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 (or if you are poor like me a blender set on puree), puree the roasted red peppers.

Stir the Puree into the rice along with hte parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.

3. Meanwhile in a large skillet heat a drizzle of Olive Oil over medium-high heat. Add the chorizo and cook until crisp, turning about 2 mintues on each side. Transfer to Paper towels to drain. Add the chiles, onion and garlic to the skillet and cook unti tender, about 5 minutes. Stir in tomatoes and beans; season with salt and pepper.

4. Serve the rice in shallow bowls topped with the beans and chorizo.

Notice my chorizo is not sliced very pretty. I think if it had been colder or maybe sightly frozen I could have had more luck.