Delicious Pacific Cuban Black Beans and Rice Recipe

Ingredients

• 4 cups water
• 2 cups rice
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 1 bell pepper, 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
• 0.5 teaspoon ground black pepper, or to taste
• 1 pinch red pepper flakes

Instructions

1. In a saucepan, bring water and rice to a boil. Reduce heat to a simmer, cover, and cook until the rice is tender and the water is fully absorbed, approximately 20 to 25 minutes.
2. Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until the vegetables are tender, around 5 minutes.
3. Add black beans and their liquid, chorizo, chicken stock, picante sauce, bay leaves, smoked paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring the mixture to a boil. Reduce heat to low, cover, and simmer until the beans are soft, about 30 minutes.
4. Remove the lid from the pan and continue cooking until the mixture reaches your preferred consistency, about 20 minutes more. Remove the bay leaves, then taste and adjust seasonings as needed.

Nutrition

• Calories: 559 kcal
• Fat Content: 16 g
• Fiber Content: 13 g
• Sugar Content: 6 g
• Sodium Content: 1609 mg
• Protein Content: 20 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 85 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g