Ingredients
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4 cups water
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2 cups rice
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3 tablespoons olive oil
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1 onion, chopped
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1 bell pepper, chopped
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2 carrots, peeled and chopped
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2 ribs celery, chopped
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1 tablespoon minced garlic
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2 (15 ounce) cans black beans
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2 smoked Spanish chorizo sausage links, coarsely chopped
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1 cup chicken stock
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1 (8 ounce) jar picante sauce
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2 bay leaves
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2 teaspoons smoked paprika
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1 teaspoon red wine vinegar, or more to taste
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1 teaspoon ground cumin
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1 teaspoon white sugar
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1 teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
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1 pinch red pepper flakes (Optional)
Directions
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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.
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Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
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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.
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Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.
