Baiao de Dois (Brazilian rice with black eyed peas and chorizo)

This is a great rustic recipe. It's one of those "peasant" dishes that can be a great side or a main course.  It's a perfect dish for people who like hot sauce, but I also like it as is. 

Of course, using the dried black eyed peas is the traditional process, but you can substitute canned beans if desired. I use 3 15 oz. cans. If you use the canned peas, you only need to cook them about 10 minutes before adding the rice. 

I use thick-sliced bacon and loose chorizo. I like the chorizo without the casing, but using a pre-made chorizo sausage is totally fine too. 

INGREDIENTS

2 tbsp. olive oil

8 oz. bacon, finely chopped

5 oz. chorizo, finely chopped

1 large yellow onion, minced

6 cloves garlic, minced

2 tsp. ground annatto seed (2 tsp tumeric and 2 tsp paprika mix replacement)

Kosher salt and freshly ground black pepper, to taste

1 lb. dried black-eyed peas, soaked overnight, drained (or 3 15 oz cans)

2 ½ cups jasmine rice, rinsed

INSTRUCTIONS

Heat oil in an 8-qt. saucepan over medium-high heat. Add bacon and chorizo and cook until fat is rendered, about 12 minutes. 

Add onion; cook until soft, about 6 minutes. Add garlic; cook until golden brown, about 9 minutes. 

Add annatto, salt, and pepper; cook until fragrant, about 1 minute. 

Add peas and 5 ½ cups water; bring to a boil. Reduce heat to medium and cook, covered partially, until peas are tender, about 30 minutes. 

Add rice, reduce heat to low, and cook, covered, until rice is tender, about 15 minutes.