Pacific Cuban Black Beans and Rice

Ingredients

For 6 servings

• •4 tasse water
• •2 tasse rice
• •3 c. à soupe olive oil
• •2 carrots, peeled and chopped
• •2 ribs celery, chopped
• •1 onion, chopped
• •1 bell pepper, chopped
• •1 c. à soupe minced garlic
• •2 (15 ounce) cans black beans
• •2 smoked Spanish chorizo sausage links, coarsely chopped
• •1 tasse chicken stock
• •1 (8 ounce) jar picante sauce
• •2 bay leaves
• •2 c. à café smoked paprika
• •1 c. à café red wine vinegar, or more to taste
• •1 c. à café ground cumin
• •1 c. à café white sugar
• •1 c. à café salt, or to taste
• •0.5 c. à café ground black pepper, or to taste
• •1 pinch red pepper flakes

Method

1. 1.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.
2. 2.Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. 3.Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
4. 4.Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.