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Chorizo Beans and Rice

I am in rehearsals for a wonderful production of A Christmas Carol: The Musical. I play an very impish Ghost of Christmas Past. After rehearsals, I am very hungry and very tired. I want to eat something that tastes amazing but involves very little work from the chef and avoids the long shopping lines.

This recipe is something I happened upon the I pulled a bunch of ingredients out of my pantry. Rice, cured chorizo, tomato sauce and beans with Spanish spices- toss in a mirepoix and garlic for some extra flavor and bam. I let my rice cooker take care of the rice (because laziness), but I have made it on the stove top and I have provided those instructions below. If you have a rice cooker, just follow your manufacturer’s instructions for how to cook the tomato rice. 


2 cups rice
1 28 ounce can crushed tomatoes
4 ounces dried cured chorizo, diced
1 tablespoon olive oil
1/2 cup water
1 12 ounce can white hominy
1 12 ounce can white northern beans
2 onions, diced
1 carrot, diced
1 green pepper, diced
3 stalks of celery, diced
2 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
shake of cayenne, to taste

In a large pot, bring the water and crushed tomato to a boil. Add the rice and reduce the heat to low; cover with a lid. Simmer for 20 minutes; remove from heat and allow it to sit for 5 more minutes, then fluff with a fork.

Meanwhile, put a large skillet over medium heat; add the oil. Add the chorizo and sauce until it crisps and gives off its fat, about 5 minutes. Remove to a plate. Saute the onion, pepper, carrot and celery and spices until softened, another 5 minutes. Add in the hominy, northern beans and crisped chorizo and cook until heated through. Taste and adjust for seasoning.

Mix into the rice and taste and adjust for seasoning again. Enjoy!


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