BORRACHO BEANS AND RICE

Borracho Beans and Rice image

Provided by Carolyn Haas

Time 50m

Number Of Ingredients 17

pan spray
4 oz chorizo (mexican kind, can use soy)
1/2 c red onion, chopped
1/2 c poblano pepper, seeded and chopped
1-2 clove garlic, grated or minced
1 can(s) pinto, black or cattle beans, rinsed and drained
1/2 tsp cumin
1 tsp ground red chili -medium heat, or to taste
1/2 tsp dried oregano (use more if fresh)
12 oz beer, lager style dark or light
1 can(s) tomatoes with chiles (rotel or similar)
1/4 c cilantro, chopped
salt and pepper, to taste
1 Tbsp real bacon bits, for garnish
1 green onion, chopped, for garnish
2 Tbsp cojita cheese, or feta, mexican blend, etc.
1 - 2 c brown or white rice, cooked

Steps:

1. Spray large skillet with olive oil or Pam. Add chorizo, break up and cook on medium-high.
2. Add onions and peppers while continuing to stir and break up until it starts to brown. Add garlic, cumin, ground chili and oregano. Cook for another minute or two. Don't let the garlic burn.
3. Add drained beans, can of tomatoes with chiles, and beer. (If it seems like too much beer, only pour in half and drink the rest!) Simmer together for about 20 minutes.
4. Add cilantro and cook for another 5-10 minutes. Taste for salt and pepper.
5. When serving, add a scoop of rice to the bottom of each bowl. Add beans and sprinkle on some bacon bits, cojita cheese crumbles and scatter chopped green onion on each bowl.