Chicken Chorizo Red Beans and Rice

This Tex-Mex twist on the classic beans and rice combo was inspired by our October trip to Austin, Texas.  Hope you enjoy!

The combination of beans and rice to make a meal is shared by cultures around the world. When combined, these budget-friendly food staples form a complete protein.

Mexican-style chorizo, which is called for here, is different from Spanish chorizo. Both are made from pork, but Mexican chorizo is raw while Spanish chorizo is cured and smoked. Fresh chicken chorizo, a healthier alternative to pork, is available at The Fresh Market. Soyrizo, a vegetarian version of the sausage sold under various brand names, is another healthier alternative.

It’s always preferable to start with whole spices you grind yourself, though time-wise, it’s not always practical. When cooking with dried ground spices, I add them to the fat in the pan, then cook very briefly before adding the other ingredients. I feel this helps to better “open up” the flavor.

One of the easiest ways I’ve found to cook brown rice is to simply boil it like pasta. Get a pot of water boiling, add salt to taste, then the rice (no need to measure) and let it boil for approximately 25 minutes. If the water gets low, add more to keep the rice moving so it does not cook in its own starch. When it’s cooked to an al dente stage, drain it well in a sieve and you will have beautiful, fluffy brown rice. Brown rice is something I like to cook a lot of at one time; it freezes well, so it’s always ready for a quick side dish.

I top this dish with a tangle of sautéed onions and brightly colored peppers. The sauté adds color and uses up the other half of the onion and green bell pepper from preparing the chorizo and beans. If you desire an extra vegetable, any sautéed green such as mustard or kale, or your favorite salad, would be a great addition.

Chicken Chorizo Red Beans and Rice

Serves 2-3

Ingredients

1 tablespoon canola oil

2 links fresh chicken chorizo sausage (about ½ pound)

½ medium onion, chopped (about 1 cup)

½ large green bell pepper, chopped (or 1 whole Poblano or Anaheim chili, sliced)

3 cloves garlic, chopped

1 large bay leaf

1 tablespoon chili powder, hot or mild

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 can (15-ounce) tomato sauce

1 can (15-ounce) red beans, drained and rinsed

— salt and black pepper, to taste

— Hot sauce, to taste

— Cooked brown rice

Directions

1.  Heat canola oil in a sauté pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. Transfer to a cutting board and cool slightly. When cool enough to handle, slice in half lengthwise, then cut into approximately ¼-inch slices.

2.  Add onion and bell pepper to the pan. Cook 4-5 minutes or until beginning to soften. Add the garlic, bay leaf, chili powder, coriander, cumin and oregano and cook briefly, no longer than 30 seconds.

3.  Add the tomato sauce, red beans and chorizo. Bring to a boil, reduce heat to low and simmer 10-15 minutes or until thickened and chorizo is thoroughly cooked. Remove bay leaf. Season to taste with salt, pepper and hot sauce. Serve with brown rice and sautéed peppers.

Sauteed Peppers

1 tablespoon canola oil

½ medium onion, sliced

½ large green bell pepper, sliced (or 1 whole Poblano or Anaheim chili, sliced)

1 large yellow, orange or red bell pepper, sliced

3 cloves garlic, sliced

1 teaspoon fresh lime juice

— salt and black pepper, to taste

Directions

1.  Heat canola oil in a sauté pan over medium-high heat. Add onion and cook 2-3 minutes or until beginning to soften. Add the bell pepper and garlic slices. Cook another 2-3 minutes or to desired softness. Add lime juice and salt and pepper to taste. Serve atop red beans and rice.