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Smokey Roasted Bell Rice & Kielbasa with Black Beans

October 28, 2011

I really love the soy chorizo.  It’s SO spicy and delicious!  After having the soy version so many times, my husband asked if, at some point, I would make some real meat, so I picked up some kielbasa (next best thing?).  When I saw Rachael Ray’s version of this recipe, I figured I’d give it a try, and the payoff was great.  I served it at a meal with little kids and they loved the meat and even had some of the veggies & rice.

1 cup brown rice
2 cups water
2 tablespoons consumme
2 roasted & peeled bell peppers
(I used orange because that’s what I had on hand.  To learn how to roast a bell pepper, click here.)
1 teaspoon smoked paprika
1/2 teaspoon ground chipotle powder
1 lb. kielbasa, sliced on an angle (or sliced soy chorizo)
2 jalapenos, seeded & finely chopped
2 small onions, finely chopped
2 cloves garlic, minced
15 oz. can diced fire roasted tomatoes, drained
15 oz. can black beans, drained & rinsed

1/3 cup chopped parsley for garnish
salt, pepper & olive oil

Cook the rice according to the instructions, combining the consumme into the water before adding the rice.  While the rice is cooking, puree the roasted bell peppers with the paprika, 1/4 teaspoon chipotle powder and a pinch of salt and pepper.  When the rice is done cooking, stir in the roasted bell sauce.

Heat a skillet and add a drizzle of olive oil.  Add the kielbasa slices and cook for a couple minutes on each side until it crisps up.  When it’s crispy on both sides, put it on a paper towel lined plate to get the extra oil out.

Add the garlic, onions, and jalapenos and sautee until transleucent.  Then add the tomatoes, beans and 1/4 teaspoon chipotle.  Stir to combine.

To serve, make a bed of rice, pile on the veggies and beans, and top with the chorizo.  Use the parsley for garnish.

This is a fantastic reheat meal because the bell pepper sauce keeps the rice moist and the spices keep it tasting delish for days!


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