Recipe by Alexa Weibel
|Active Time||Total Time||Serves|
1 1/2 tbsp. vegetable or canola oil
1 small red onion, finely chopped
1 large poblano chile, chopped
2 tsp. ground cumin
1 cup (about 7 oz.) medium-grain yellow rice, cooked according to package directions
1 cup canned black beans, rinsed
3 oz. cured chorizo, chopped into bite-size pieces
2 tbsp. soy sauce
2 cloves garlic, finely chopped
1/3 cup sour cream, thinned with 1 to 2 tbsp. water
1/2 cup chopped fresh cilantro, for garnish
1. In a large skillet, heat the oil over medium-high. Add the onion, chile, and 1 tsp. cumin; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the rice, beans, chorizo, soy sauce, and garlic. Cook over high heat, stirring often, until fragrant, 3 to 5 minutes; season.
2. In a small bowl, mix the sour cream with the remaining 1 tsp. cumin.
3. Divide the fried rice among 4 plates. Drizzle with the sour cream mixture. Top with the cilantro.