Chorizo Paella

Chorizo is a type of Mexican sausage. You can get it either fresh or cured, in casings or not in casings. If you do get it in the casing, the casing itself is usually not very good to eat, so you can peel it off.  Cut the tip of the sausage off with a knife, then peel the waxy paper away.
Ease: 2

Needed:
2Cups rice (not the quick-cook kind)
3 Russet-Burbank potatoes (the generic brown kind)
8oz chorizo sausage
1 can black beans
1 medium onion
1 cup frozen corn
4 1/2 Cups water (or, if you're feeling fancy, 2Cups chicken or beef stock and 2 1/2 Cups water)
Paprika
Cilantro - 1tsp dry, 1/4Cup fresh
Salt
Black Pepper
Chili Powder (optional)
Grated Cheddar Cheese (optional)
Sour Cream (also optional)

In your largest pan (or a medium pot) combine the rice and water (or water/stock).

Dice your potatoes into 1inch cubes and add to the pan

Peel your chorizo if necessary, cut into slices about 1/2 inch thick and add to pan

Peel the papery outer coating off the onion and slice in half top-to-bottom. Take each half (cut side down) and slice 1/2 to 1/4 inch thick slices of onion, and add to pan.

Open the can of beans, drain (but don't rinse) and add to pan

Add the frozen corn to the pan

Add 1Tbsp paprika, 1tsp cilantro, 1/4tsp salt, 1/2tsp black pepper and 1/4tsp chili powder. This makes a very mild paella - if you like hot foods, add more chili powder

Turn the stove on medium-high and cover. Cook the mixture for 20 minutes.

Serve, topping with grated cheese and sour cream, if that's your thing. I'm lactose-intolerant, so I skip them.