Step 1

Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.

Step 2

Drain tomatoes and green chiles, allowing liquid to drain into a 2-cup measure. Once completely drained, add enough water to reach 2 cups. Set aside.

Step 3

Heat olive oil over medium heat. Add rice to skillet (you'll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Saute in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes. Remove to a bowl. Set aside.

Step 4

Add chorizo to same skillet over medium heat. Begin mashing and stirring for about 3 minutes, then add the diced onion. Stir and continue cooking for about 5-6 minutes until chorizo is fully cooked.

Step 5

Add chicken bouillon and stir. Add tomato liquid, tomato mixture, sauteed rice, black beans and seasonings. Stir.

Step 6

Bring to a light boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don't open or stir during the 20 minutes.

Step 7

If there is liquid remaining, cover and cook on low another 3-5 minutes.