Rice, Beans, and Chorizo Greggito Style
as influenced by things found in How to Cook Everything
1 med. onion, chopped
1/2 c. of cilantro, minced
1 garlic clove, minced
1 1/2 c. Uncle Ben's long-grain rice
1 foot-long segment of Chorizo or Linguica, cut into 0.5" slices and again cross-wise
1/2 c. cooking sherry
2 tbsp extra-virgin olive oil
1 small can of diced tomatoes, with liquid (what is that, 12 oz?)
1 can of cooked black beans (it's about 1.5 cups)
2 c. chicken stock
salt, pepper, and optionally some spicy liquid like "Jonkanoo Sauce"
You can find chorizo and linguica in decent grocery stores, usually hiding above the meats. It's spicy Portuguese sausage, basically.
Get a large, heavy frying pan that's deep enough to eventually contain all of the above (about 2 - 3"). Put it on medium-high heat for 2 minutes. Sautee the chorizo for about 3-5 minutes, until they start to get crispy but not burnt. Stir often. Set aside in a bowl. Leave the crispy bits and residual oil in the pan.
Turn the heat to medium and add the olive oil, until it gets fragrant (1 minute). Add the onion, cooking slowly for 5-10 minutes until they get soft. Try scraping up some of the crispy bits from the chorizo. Don't rush the onion or it'll be hard or burnt. Stir in the garlic & cook for 1 minute.
Add the beans and cilantro + stir. Add the tomato and about 1 teaspoon salt + stir. Add the rice and stir to coat. Add the chicken broth, sherry, and the chorizo you cooked earlier and stir. Bring to a boil. Make sure those cripsy bits are scraped up and happily floating in that broth.
Turn the heat to low and cover the pan. Set your timer to 20 minutes. Check on the rice when 5 minutes remain. If it's done (i.e. edible, not hard), then uncover and use your best judgement on how much liquid to boil off. I like it with plenty of liquid left over because I suspect the rice continues to absorb it. Taste it. Need salt? Hot sauce? Add it.
Ladle into bowls and enjoy!