Categories: Mexican

Ingredients

• 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 medium-grain yellow rice, cooked as directed
• 1 cup canned black beans, rinsed
• 3 oz. cured chorizo, chopped into bite-size pieces
• 2 tbsp soy sauce
• 2 garlic cloves, finely chopped
• 1/3 cup sour cream, thinned with 1-2 tbsp water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

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 veggies soften, about 5 minutes. Stir in the rice, beans, chorizo, soy sauce, and garlic. Cook over high heat, stirring often, until fragrant, 3-5 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.

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