We eat a lot of latin food at our house. I am comfortable with the ingredients and have no problem just winging it. I like a rice bowl. You can make it as simple or complicated as you like. I love the traditional latin garnishes, pickled red onion, radish, cilantro and lime, and everything is better with avocado. I use these same garnishes for most of the latin dishes that I make, tacos, tostadas, enchiladas.

Uncooked chorizo

1/2 of a Poblano pepper diced

1/2 of an Onion diced

1/2 of a Red bell pepper diced

2 Cans of drained and rinsed black beans

Cumin

Chipotle chili powder

Chicken stock

In a sauce pan brown your chorizo breaking up as it cooks. When the chorizo is fully cooked add your diced vegetables and cook until tender. Add in your spices and toast for about 30 seconds. Add in your beans and enough stock to cover and a teaspoon of salt. Bring to a boil, reduce to a simmer. Simmer until the sauce is as thick as you like. I like mine pretty thick, so I simmer about 20 minutes. Taste and adjust seasoning. Serve over rice. I garnish cilantro, queso fresco, avocado, pickled red onion, and radish.