Description
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
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
- ½ teaspoon ground black pepper, or to taste
- 1 pinch red pepper flakes (Optional)
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and liquid has been absorbed
- 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion
- bell pepper
- carrots
- celery
- and garlic in hot oil until tender
- about 5 minutes.
- Mix black beans with liquid
- chorizo
- chicken stock
- picante sauce
- bay leaves
- paprika
- red wine vinegar
- cumin
- sugar
- salt
- black pepper
- and red pepper flakes together in the pot with the onion mixture; bring to a boil
- reduce heat to medium-low
- place a cover on the pot
- and simmer until the beans have softened
- about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency
- at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 6