2 cups instant brown rice
12 ounces chorizo
1 teaspoon extra-virgin olive oil
3 cloves garlic, minced
¼ teaspoon ground allspice
2 cans (15½ ounces each) black beans, drained and rinsed
1 can (14½ ounces) diced tomatoes with juice
1 can (4 ounces) diced green chilies
In a large saucepan, cook the instant brown rice according to package instructions. Fluff the rice with a fork, cover and set aside to keep warm.
Meanwhile, cut the chorizo crosswise into ¼-inch thick slices. In a second saucepan over medium, heat the oil. Add the chorizo and saute until lightly browned, about 2 minutes. Add the garlic and allspice and saute for another 30 seconds.
Stir in the beans, tomatoes and chilies. Bring the mixture to a simmer. Serve the beans and sausage stew over the brown rice.
@Recipe nutrition:Nutrition information per serving (values are rounded to the nearest whole number): 882 calories; 328 calories from fat (37 percent of total calories); 36 g fat (13 g saturated; 0 trans fats); 75 mg cholesterol; 107 g carbohydrate; 37 g protein; 14 g fiber; 1,877 mg sodium.