Chorizo Rice with White Beans

Posted on January 25, 2008. Filed under: maindish, rice, soup/stew |

This was adapted from a recipe out of Cooking Light circa 2005.  The original recipe called for andouille sausage and great northern beans, which I ended up substituting chorizo and cannellini for due to the fact that I couldn’t find either andouille or great northern beans at the store.  It’s also got a whole can of beans instead of the recommended half a can because what the heck was I going to do with half a can of beans?

 Also, there’s no such thing as too many beans in any given recipe.  Period.

1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried thyme
1/8 teaspoon ground red pepper
1 (16-ounce) package frozen pepper stir-fry mix, thawed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
6 ounces chorizo sausage, diced
1/4 cup finely chopped green onions 
1 (15-ounce) can Cannellini beans, rinsed and drained

 Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.

While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.

Add sausage, onions, and beans to rice mixture; cook until thoroughly heated. 

And that’s it.  Great for winter, it warms you right up thanks to both kinds of heat and reheats well.  My only problem was that the chorizo slid right out of the casings when I was dicing it, so I had glorified meatballs in my pot. 


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