Step 1: Cook the wild rice according to package directions. Generally, this means combining 1 cup of wild rice with 3 cups of water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until tender and most of the water is absorbed. Once cooked, fluff with a fork and set aside.
Step 2: While the rice is cooking, heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the chorizo (removed from its casing if using links) and break it up with a spoon. Cook, stirring occasionally, until browned and crispy, and it has rendered out its flavorful oils, about 8-10 minutes.
Step 3: Using a slotted spoon, remove the cooked chorizo from the pan, leaving about 2-3 tablespoons of the rendered fat behind. Set the chorizo aside. If there’s too much fat, carefully spoon some out.
Step 4: Add the chopped onion and bell pepper to the same skillet with the reserved chorizo fat. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 5: Stir in the diced tomatoes (undrained) and dried oregano. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
Step 6: Add the broad beans to the skillet. Cook for 3-5 minutes, until they are tender and heated through.
Step 7: Return the cooked chorizo to the pan with the vegetables. Add the cooked wild rice and stir everything together until well combined and heated through. Taste and adjust seasonings as needed.
Step 8: Just before serving, stir in the fresh parsley. Serve hot, perhaps with a dollop of sour cream or a squeeze of fresh lime.