Picante black beans & rice
- Heat oil in a large saucepan over medium heat.
- Sauté onion and chorizo until onion has softened, 2 or 3 minutes.
- Add garlic and rice, stirring to coat rice with oil.
- Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
- Remove from heat. Gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.