Four One Inch Pieces Of Spanish Chorizo Sausage
A Tablespoon Of Olive Oil
A Tablespoon Of Chopped Fresh Cilantro
A Cup Of Arborio Rice
1/4 Cup Of Diced Spanish Onion
1/4 Cup Of Diced Jalapeno Pepper
1/4 Cup Of Diced Celery
A Cup Of Rinsed Canned Black Beans
The Juice Of 1/2 Lime
Two Minced Garlic Cloves
A Tablespoon Of Tomato Paste
1 and 1/2 Teaspoons Of Sea Salt
2 and 1/4 Cups Of Chicken Or Seafood Stock
Preheat the oven to 350 degrees.
Into a Dutch oven, add the olive oil and chorizo sausage. Cook on low heat until the sausage is crispy. Remove the chorizo sausage and let it drain on a paper towel. Chop the sausage into smaller pieces when it is cool and reserve.
Start to make a sofrito (a Latin cooking base) by adding the cilantro, the garlic, the onion, the celery, the jalapeno pepper, and the sea salt to the hot oil. Cook on medium high heat stirring frequently for 5 minutes. Add the lime juice and the tomato paste. Cook while stirring frequently for an additional three minutes. Add the rice and stir so that the rice gets well coated with the sofrito. Add the stock and stir the mixture once. Bring the contents of the pot to a boil. Add the black beans and stir one more time.
Cover the pot and place it into the preheated oven. Cook for 45 minutes until the rice is tender. Serve with additional lime wedges and chopped cilantro. Garnish with the crispy chorizo sausage.