Pacific Cuban Black Beans and Rice

This Pacific Cuban black beans and rice recipe simmers beans with chorizo and spices like smoked paprika, cumin, and pepper flakes for a hearty meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 559 Calories

Ingredients

• 1 teaspoon white sugar
• 1 onion, chopped
• 3 tablespoons olive oil
• 4 cups water
• 1 teaspoon salt, or to taste
• 1 cup chicken stock
• 2 bay leaves
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 (8 ounce) jar picante sauce
• 1 pinch red pepper flakes
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 teaspoons smoked paprika
• 2 cups rice
• 2 (15 ounce) cans black beans
• 1 bell pepper, chopped
• 2 smoked Spanish chorizo sausage links, coarsely chopped
• 1 teaspoon red wine vinegar, or more to taste
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.

Step 3

Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.

Step 4

Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.