Pacific Cuban Black Beans and Rice

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid has been absorbed 20 to 25 minutes.

Heat olive oil in a stockpot over medium-high heat; saute onion bell pepper carrots celery and garlic in hot oil until tender about 5 minutes.

Mix black beans with liquid chorizo chicken stock picante sauce bay leaves paprika red wine vinegar cumin sugar salt black pepper and red pepper flakes together in the pot with the onion mixture; bring to a boil reduce heat to medium-low place a cover on the pot and simmer until the beans have softened about 30 minutes.

Remove lid from pot and continue cooking until the mixture reaches your desired consistency at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.