Smoky Red Rice and Chorizo with Black Beans

From Everyday with Rachael Ray



Ingredients:
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:
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.

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.

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.

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

Comments:
Mark this day down in the record books. I actually bought and used a serrano chile. Yes, really. I was impressed with me too. I did leave out the piquillos though so it was more like "slightly pink rice" rather than "red rice". I can't try too many new things at one time. That'd be scary.

Anywho! This was pretty good. I did eat a couple pieces of chorizo even though it's not really my thing. Overall, not too spicy. But still a little much for my wussy taste buds. Adam didn't get the whole effect since he was preoccupied with cable connectivity problems tonight. Hopefully he'll try some leftovers. Ha.