Carribean Black Beans with Mango Salsa

This was delicious! And I found some great shortcuts for making it. Try Costco's Mango Peach Salsa instead of making it from scratch--any sweet salsa would probably be great. Then, I didn't end up putting it in the oven, just cooked the ingredients thoroughly on the stove and put them altogether. It turned out great and the kids loved it! (I didn't give them any salsa, mind you.) (p22 in my cookbook)

Ingredients:
2 cups chicken broth (or vegetable broth)
1 cup uncooked Basmati rice
2 Tablespoons olive oil, divided
1/2 pound chorizo sausage (kielbasa in pic)
2 cloves garlic, minced
1 cup chopped red bell pepper (not in pic)
3 cups canned black beans, rinsed & drained
1/2 cup chopped fresh cilantro (not in pic)

Salsa:

2 small mangoes
1 cup chopped red onion
2 Tablespoons honey
2 Tablespoons white wine vinegar
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper

1. Place broth in medium saucepan. Bring to a boil over high heat; stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add sausage; cook, turning occasionally, 8 to 10 minutes until browned and no longer pink in center. Remove from skillet and let cool. Cut into 1/2 inch slices; set aside. Drain fat from skillet.
3. Preheat oven to 350˚. Grease 1 1/2 quart casserole dish. Add remaining tablespoon oil to skillet; heat on medium-high, add garlic and cook for 1 minute. Add bell pepper; cook and stir for 5 minutes. Remove from heat. Stir in beans, sausage, rice and cilantro. Spoon sausage mixture into casserole dish, cover and bake for 30 minutes.
5. Chop mangoes to measure 3 cups. Combine with remaining ingredients in large bowl. Mix thoroughly.
6. Spoon sausage mixture onto plates. Serve with mango salsa.
Makes 4 servings