Chorizo with Black Beans and Rice
12" dutch oven
1 Tbs. vegetable oil
1 lb. ground chorizo sausage
1 29 oz. can diced tomatoes, undrained
2 (15 oz.) cans black beans, drained and rinsed
2 tsp. thyme
1 Tbs. minced fresh cilantro
1 tsp. salt
2 Tbs. fresh minced garlic
1 cup diced onion
1 1/2 cups long grain rice
1 cup shredded Monterrey jack cheese
Cook the rice according to package directions. Heat the oil in your dutch oven over a full spread of coals. Add the onion and cook until tender. Add the garlic and cook until fragrant, about 1 minute. Remove the chorizo from the casings and add to the onions. Cook completely. Add thyme and salt. Once the chorizo is cooked, add the black beans and tomatoes. Stir and heat through. Add the cooked rice. (I just added enough rice to get the consistency I wanted.) Sprinkle with cheese and serve. These would be good in the homemade tortillas from yesterday. Serves 8-10.
The Finished Product
This is the first time I've had chorizo and it was really good. It has a nice little spicy kick on the back end. This recipe made enough to feed an army, and there was almost nothing left over. It was very quick and easy to make. My kids gave this an A-.