THE VIVO RICE WITH CHORIZO AND BLACK BEANS
Serves 4
INGREDIENTS
2 cups basmati rice, washed and drained
400 g can black beans, drained and rinsed
Olive oil
2 x chorizo sausages, halved and finely chopped
1 red onion, finely diced
1 small red capsicum, finely diced
4 garlic cloves, crushed
Pinch saffron – (Hint: Soak saffron in 2 teaspoons of warm water to release colour and flavour)
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper to taste
4 cups chicken stock
2 fresh bay leaves, or alternatively, you can use dried ones
GARNISH
2 sprigs spring onion, finely chopped
¼ cup fresh coriander, chopped
¼ cup fresh parsley, chopped
Fresh lime juice
Lime wedges
METHOD
Place the rice into a large bowl and rinse it several times, or until the water starts to run clear. Drain the rice and set it aside.
Place a large, deep base frying pan over medium heat and add a splash of olive oil. Throw in the chorizo, and red onion and cook until the onion is translucent. Now add in the red capsicum and sauté it all for around 5 minutes.
Throw in the garlic, saffron, cumin, oregano and cook for a further minute, making sure to move it around the pan as you don’t want it to burn.
Now add in the drained rice and black beans and give it all a good mix. Pour over the chicken stock, a good pinch of salt and a crack of pepper and give it all a stir. Finally, throw in the bay leaves and bring it up to a simmer, then pop on the lid, reduce the heat to low and allow it to cook for 45 minutes. Whatever you do……DON’T LIFT THE LID! You’ll be tempted to peak, but just let it do its thing.
Once it’s cooked, take it off the heat and let it rest for 5-10 minutes. Remove the bay leaves, then use a fork to fluff it up, and serve as is in the frying pan or transfer onto a serving platter. Garnish with spring onion, coriander, parsley, freshly squeezed lime juice and serve with lime wedges. Enjoy!
