Name: Chorizo & Black Bean Rice
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 large onion, finely chopped; 4 large garlic cloves, finely chopped; 1 tbsp olive oil; 80 g/2¾ oz cooking chorizo, skinned and diced; 2 sun-dried tomatoes in oil, drained and thinly sliced; 280 g/10 oz/1½ cups easy-cook white rice; 400 g/14 oz tinned black beans, drained and rinsed; 750 ml/26 fl oz/3 cups Vegetable Stock or ready-made stock; 1 tsp ground cumin; 1 tbsp dried dill; 1 green chilli, deseeded if you like, and thinly sliced; salt and freshly ground black pepper; 2 tbsp finely chopped parsley leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 50

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

I developed this version of the Spanish festival dish Moros y Christianos, for a quick and easy midweek dinner. The chorizo adds piquancy and extra protein. For a vegetarian version, omit the chorizo and fry the onion with the garlic, chilli and spices listed, then add 1 teaspoon of smoked paprika and cayenne pepper.

Ingredients

1 tbsp olive oil
80 g/2¾ oz cooking chorizo, skinned and diced

Method

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the chorizo and fry, stirring, for 1–2 minutes until it gives off its fat and starts to crisp. Use a slotted spoon to transfer the chorizo to the slow cooker.

Pour off any excess fat from the pan, leaving about 1 tablespoon</