Smoky Red Rice and Chorizo with Black Beans

• 1 3/4 cups chicken broth
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 cup white rice
• 1 cup drained piquillo peppers or 2 roasted red peppers
• 1/3 cup flat-leaf parsley, finely chopped (a generous handful)
• 1 teaspoon smoked paprika
• One 3/4- to 1-pound package Spanish chorizo, cut on an angle into 12 slices
• 2 serrano chiles, seeded and chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• One 15-ounce can diced fire-roasted tomatoes, drained
• One 15-ounce can black beans, rinsed
• Salt and pepper

Directions:

1. In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.
2. Using a food processor, puree the piquillo peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.
3. Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.
4. Serve the rice in shallow bowls topped with the beans and chorizo.