Red Beans & Rice with Chorizo

I was going through some of my Rachael Ray magazines trying to get some recipe ideas. This one was from the February ’07 issue. I left out the corn, but we had everything else on hand. This makes a lot of food, so plan for feeding a few people or having leftovers. It’s a super easy meal to throw together. The original recipe did not include beans, but I found that Red kidney beans were the perfect addition to this.

Red Beans & Rice with Chorizo

 

1 Tbps vegetable oil

8 oz chorizo, sliced 1/4 inch thick

1 1/2 Cups long-grain white rice

1 1/2 Cups red salsa

2 Cups thawed frozen corn

One 15-ounce can sliced large black olives

1/2 Cup chopped fresh Cilantro

1 15oz can of Red Kidney Beans (drained)

In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes. (I added the beans, here)

 Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.