Spicy Chorizo, Saffron Rice and Beans

1 16 oz. package Saffron Rice – I love Mahatma Brand

2 Tablespoons of butter

5 1/3 cups of water

1 14.5 oz. can tomatoes

1 4 oz. can green chiles

1 15 oz. can black beans

5 cloves garlic chopped

*1 pepper + a little bit of sauce from a can of Chipotles in Adobo chopped

olive oil

1 package of dried chorizo

Heat a large heavy bottomed pot with a lid on med/high heat.  Add a couple of tablespoons of oil to the pan, then add the garlic. Saute for a minute or two until it starts to smell delicious.

Add the water and butter, bring to a boil.  Stir in the rice, lower heat, cover and simmer for 20 minutes. No peeking!  the secret to perfect rice every time is to never remove the lid until the specified time is up.

Drain and rinse the can of black beans.

Chop the chorizo and chipotle.  Open the cans of tomato and green chiles.

When the rice is done, add all the other ingredients and carefully toss to combine.  Make sure you combine it really well as those chipotles are super hot and you don’t want to get a mouthful of them.

This is really spicy – if you’d like a milder dish omit the chipotle.  You could also use a milder sausage, or even chicken if you’d like.Similar Posts:

Mahi Mahi and Green Beans
Southwest Pasta Salad with Homemade Ranch Dressing
Vegetarian Greens, Squash and Rice
Baked Chicken Tenders and Green Beans with Tomatoes
Korean Short Ribs over Jasmine Rice and Peas