Dinner and Drinks: Kitchen Sink Chorizo

I had no plan for dinner last night so I opened the freezer hoping something jumped out at me. A package of chorizo fell out an tried to break my toe. Close enough. What to do with it though? In the end I decided to start grabbing and chopping until I was tired and then see what I had. In the end what I had came to be called...

Kitchen Sink Chorizo

1 lb chorizo, cut up or ground
2 cups white rice
1 red pepper
1 green pepper
1/2 cup green chiles (chopped)
1 onion (chopped)
2 cloves of garlic (minced)
3 tbsp olive oil
1 tomato (diced)
1 can black beans
1 tsp cilantro (2 if using fresh)
2 tsp salt (divided)
1 tsp black pepper
1/2 tsp cayenne
1 cup chicken stock
1 tsp butter or margarine

Cook the rice according to package directions. Once done, mix in the butter and 1 tsp salt. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the garlic, peppers and onion. Mix in the remaining seasonings. Sautè for about five minutes. Add the chorizo and brown on all sides. Add the chicken stock, beans, tomatoes and chiles. Reduce the liquid over high heat for about 5-7 minutes, or until it reaches desired thickness.

Serve over the rice.

That's it. Pretty uninspiring that. Just cut everything up and throw it in a pan. No fancy plans, no culinary genius. What can I say? It was Sunday night and I was tired.

In keeping with the whole spontanaeity of it all, I paired this dish with a Breckinridge Vanilla Porter. The heavyness of the beer worked, through the vanilla really couldn't shine in a dish like this. I'd better have another to confirm that theory, however.