Cuban Black Beans And Rice

• 2 cups instant rice, uncooked
• 1 tablespoon olive oil
• 8 ounces dried chorizo, sliced 1/4-inch thick
• 1/2 medium onion, chopped (about 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 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon dried oregano
• 2 15.5-oz. cans black beans, drained and rinsed
• 1 14.5-oz. can petite diced tomatoes with juices
• 1/2 cup low-sodium chicken broth
• Salt and pepper

1. Cook rice as package label directs.
2. 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, turmeric and oregano; saute for 2 minutes. Stir in beans, tomatoes and broth; cook for 5 minutes, stirring.
3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.

instant rice, olive oil, chorizo, onion, green bell pepper, red bell pepper, clove garlic, cumin, paprika, turmeric, oregano, black beans, tomatoes, chicken broth, salt

Taken from www.myrecipes.com/recipe/cuban-black-beans-rice (may not work)