Sorry y’all! This Southern Belle has been out of touch for the past week, but don’t fret! I’ve been cooking up a storm and even have some restaurants I need to share with you. First things first. It’s been rainy in the South and that always makes me crave soup! I made this for dinner last night and it was not only easy but DELICIOUS!!! The combination of the spicy chorizo and flavorful yellow rice made for perfect Spanish treat. Topped with some shredded Habanero Jack cheese, fresh cilantro and a slice of Vietnamese baguette on the side and you are all set for a yummy dinner!
Chorizo, Rice and Bean Soup
16 ounces fresh chorizo
4 cups water
2 (15 ounce) cans pinto beans, drained
1 (5 ounce) package yellow rice mix
Chopped fresh cilantro
Shredded cheese (I used Habanero Jack but a sharp cheddar would work well too)
1) Remove casings from chorizo. Cook sausage in a Dutch oven over medium-high heat 5 minutes (or until cooked through), stirring to a crumble. Add 4 cups water, beans, and rice mix. Bring to a boil, stirring occassionally; reduce heat to low, cover and simmer 15 minutes or until rice is tender.
2) Ladle soup into bowls; sprinkle with cheese and fresh cilantro. Serve immediately.
(Yield: Approximately 8 servings)