Red Beans and Rice

This is not a glamorous dish, but my style of cooking is not glamorous. For me, simple is best. I like recipes with a few easy-to-find ingredients. I like to make a recipe once and then put it to memory. And then each time I make it I can make variations depending on my mood and what I have or don't have available to me at the store or in my kitchen.

My rice and beans has an almost equal ratio of beans to rice. I don't know why most recipes have a 1-to-3 beans to rice ratio. I love beans, so the more the merrier, plus a few less carbs is never a bad thing, right Mr. Atkins?

1 medium red pepper, medium dice
1 medium green pepper, medium dice
1 medium onion, medium dice
3 garlic cloves, minced
1/2 teaspoon salt (add another 1/2 teaspoon of salt if you are a salt addict like me)
1 1/2 teaspoons paprika (you can use smoked, hot, sweet, whatever you have on hand is what you should use)
1 teaspoon turmeric
2-3 tablespoon vegetable oil

In a large dutch oven or soup pot, heat up the oil, then add red pepper, green peppers and onions. Cook on a high heat for 3-4 minutes. Turn it down to a medium high and then add garlic, salt, paprika and turmeric. Cook for another 12-14 minutes on a medium heat. You kitchen will now smell like heaven.

Then add the following ingredients

3 - 3 1/2 cups cooked white rice (if you have the time prepare the rice a day ahead so it's a little dried out)
2 - 2 1/2 cups cooked red kidney beans (if you are using canned, just be sure to rinse them first)
1/2 cup cooked chorizo, medium dice (optional, but delicious)

Stir the ingredients together, turn the heat to a medium low. The rice will become a beautiful yellow-orange.

To finish the dish stir in 1/3 cup chopped cilantro and the juice of 1 lime.

I'd also like to mention that the total cost for the two main ingredients of this dish, rice and beans is $3.40. A 1 lb bag of dried red beans is $1.70 and a 32 oz bag of white rice is also $1.70.

Need I say more?