Smoky Black Beans and Rice

• 2 tbsp. extra virgin olive oil
• 1 lb. Chorizo Sausage (about 4 links), casings removed
• 1 medium onion, diced
• 2 stalks of celery, thinly sliced
• 2 cloves of garlic, minced
• 1 tbsp. chipotle ground
• ⅓ c. chardonnay
• 1 jar Frontera® Black Bean Chili Starter
• 1 can black beans, drained and rinsed
• 1 c. Rice Select Organic Jasmati® Rice (dry measure), cooked to package directions

Heat a large, deep skillet or Dutch oven over medium high heat. Add extra virgin olive oil. When the oil shimmers, add chorizo, breaking it up with a wooden spoon. Cook until the meat is no longer pink and the juices run clear. Using a slotted spoon, remove the cooked chorizo to a paper towel-lined plate.

In the same skillet, add onion, celery, garlic, and chipotle ground. Cook until translucent and fragrant, about 3-5 minutes. Remove the skillet from the heat and add chardonnay to the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Return the skillet to the head and add the jar of Frontera® Black Bean Chili Starter, black beans, and the reserved cooked chorizo. Stir to combine and bring to a boil. Turn off the heat and serve over the prepared organic Jasmati® rice.