Cuban Black Beans and Rice

(Courtesy of All You)

Ingredients:
2 c. instant rice, uncooked
1 Tbsp. olive oil
8 oz. dried chorizo, sliced 1/4 inch thick
1/2 c. medium onion, chopped (3/4 cup)
1 small green bell pepper, seeded and chopped (about 1 cup)
1 small red bell pepper, seeded and chopped (about 1 cup)
1 small clove garlic, minced
2 tsp. cumin
1 tsp. paprika
1 tsp. tumeric
1 tsp. dried oregano
2 cans (15.5 oz. each) black beans, drained and rinsed
1 can (14.5 oz.) petite diced tomatoes with juices
1/2 c. low-sodium chicken broth
Salt and pepper

Directions:
Cook rice as package label directs.

Warm oil in a large, heavy skillet over medium-high heat.  Add chorizo, onion, bell peppers and garlic and cook, stirring often, until chorizo is lightly browned and vegetables are tender, about 5 minutes.  Add cumin, paprika, tumeric and oregano; saute for 2 minutes.  Stir in the beans, tomatoes and broth; cook for 5 minutes, stirring. 

Stir in rice and cook, tossing well, for 2 minutes.  Season with salt and pepper.  Serve hot.