CHORIZO, RICE AND BEAN SOUP

CHORIZO, RICE AND BEAN SOUP
2 tablespoons butter
1 yellow onion, diced
2 garlic cloves, chopped
1-pound ground chorizo (you can also use the chorizo sausage sold in casings - remove from casings when cooking)
salt and fresh ground pepper, to taste
1 can (15-ounces) diced tomatoes
1 can (15-ounces) beans, rinsed and drained (you can use pinto beans, great northern, kidney... whatever you have on hand)
2 teaspoons dried parsley
2 cups beef stock
2 cups water
½ cup uncooked rice (feel free to use white, brown, wild, etc...)
chopped fresh parsley or cilantro
lime wedges (optional)
Melt butter in a dutch oven or a soup pot.  Add diced onion and cook for 1 minute.  Stir in garlic; continue to cook for 30 seconds, stirring occasionally.  Add chorizo; season with salt and pepper and cook over medium-high heat for 4 to 5 minutes, or until browned, stirring to break up and crumble the meat.  Stir in diced tomatoes and beans.  Season with dried parsley and continue to cook for 2 minutes.  Add beef stock and water; bring to a boil, stirring occasionally.  Stir in rice and reduce heat to a simmer.  Cover and continue to cook for 12 to 15 minutes, or until rice is thoroughly cooked.  Remove from heat.  Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro and serve.