smoky red rice and chorizo with black beans

i think this is from racheal ray. i switched out the chorizo for kielbasa, something my family will more willingly eat.

1 3/4 cups chicken broth
1 tbs olive oil
1 cup white rice (i use brown)
1 cup drained piquillo peppers or 2 roasted red peppers (i roasted 2 red peppers)
1/3 cup flat-leaf parsley, finely chopped
1 tsp smoked paprika
one 3/4 to 1lb package spanish chorizo, cut on an angle into 12 slices
2 serrano chiles, seeded and chopped (i used mild green chiles)
1 small onion, chopped
2 cloves garlic, chopped
15 oz can diced fire-roasted tomatoes, drained
15 oz can black beans, rinsed and drained

in a pot, bring the chicken broth and oil to a boil. add the rice, cover and simmer for 15 min.
puree peppers in a food processor.
stir puree into rice, along with parlsey and paprika. cover, turn off heat, and let stand for 5 min.
meanwhile, in a large skillet, heat a drizzle of olive oil over med-high heat. add the chorizo and cook until crisp, turning, about 2 minutes on each side. transfer to a paper towel to drain. add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. stir in the tomatoes and beans; season with salt and pepper.
serve the rice in shallow bowls and top with beans and chorizo.