Smoky Red Rice and Chorizo with Black Beans

This dish salutes Mardi Gras and all the flavors of the south.


  • 1 3/4 cups chicken broth
  • 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
  • 1 cup white rice
  • 1 cup drained piquillo peppers or 2 roasted red peppers
  • 1/3 cup flat leaf parsley, finely chopped (a generous handful)
  • 1 teaspoon smoked paprika
  • One 3/4-1-pound package Spanish chorizo, cut on an angle into 12 slices
  • 2 serrano chiles, seeded and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • One can diced fire-roasted tomatoes (15 ounces), drained
  • One can black beans (15 ounces), rinsed
  • Salt and pepper


In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.

Using a food processor, puree the piquillo peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.

Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.

Serve the rice in shallow bowls topped with the beans and chorizo.

What's Fresh from @RachaelRay

Rachael Ray