Chorizo Rice One Skillet Dinner

Chorizo Rice One Skillet Dinner

Ingredients:
1 cup Long Grain White Rice, uncooked
2 tablespoons Olive Oil
10 ounces Chorizo, raw
¼ large Onion, diced
1 teaspoon Chicken Bouillon
14.5 ounces Diced Tomatoes, canned
4 ounces Diced Green Chiles, canned
2 cups Water
7 ounces Black Beans, canned, drained and rinsed
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 teaspoon Cumin

Instructions:
Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.

Drain tomatoes and green chiles, allowing liquid to drain into a 2-cup measure. Once completely drained, add enough water to reach 2 cups. Set aside.
Heat olive oil over medium heat. Add rice to skillet (you'll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Sauté in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes. Remove to a bowl. Set aside.

Add chorizo to same skillet over medium heat. Begin mashing and stirring for about 3 minutes, then add the diced onion. Stir and continue cooking for about 5-6 minutes until chorizo is fully cooked.
Add chicken bouillon and stir. Add tomato liquid, tomato mixture, sautéed rice, black beans and seasonings. Stir.
Bring to a light boil, then reduce heat to low, cover, and simmer for 20 minutes, until liquid is absorbed. Don't open or stir during the 20 minutes.
If there is liquid remaining, cover and cook on low for another 3-5 minutes.