Pacific Cuban Black Beans and Rice || Gracefult Kitchen

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Pacific Cuban Black Beans and Rice

Rice

I am not claiming this to be an authentic Cuban black beans and rice dish, rather my version of it. Enjoy it garnished with green onions, cilantro, lime wedges, and sour cream.

Ingredients

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, 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
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes (Optional)

Description

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.
Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.