28ouncescan San Marzano tomatoes,roughly chopped (do not drain - add juice to pot)
19ouncescanned beans,navy or white beans, drained and rinsed
19ouncecanned white kidney beans,drained and rinsed
2cupsbroth,vegetable or beef
1cupuncooked instant rice,white or brown
1/4cupfinely chopped fresh parsley,plus more for garnish
In a large pot with a heavy bottom and a tight fitting lid, add the onions and olive oil. Over medium heat, saute the onions until just cooked through - about 5 minutes.
Add the garlic and saute for 2-3 minutes more.
Next, add the ground chorizo, salt, black pepper, and chili flakes. Stir into the onion and garlic mixture. Cook the chorizo, stirring often and breaking the meat down into smaller pieces, for 10 minutes.
Add the tomatoes, beans, broth, and water. Stir to combine.
Place a lid on the pot and simmer for 10 minutes.
Lower the heat to medium-low. Remove the lid. Stir in the rice and continue to simmer, stirring often, until the rice is cooked - about 5 minutes.
Turn off the heat once the rice is cooked. Stir in the parsley and serve immediately.