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Smoky Red Rice and Chorizo with Black Beans

Smoky Red Rice and Chorizo with Black Beans


  • 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 3/4-1-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 can diced fire-roasted tomatoes (15 ounces), drained

  • One can black beans (15 ounces), rinsed

  • Salt and pepper


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.