Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. It all comes together in one pot. And, it’s ready in about 30 minutes!
I have to admit, this is the first time I’ve ever cooked with chorizo. I don’t know why, though. It’s awesome!
I recently became hooked on the stuff after having a chorizo quesadilla at my favorite Mexican joint. Now I want to put chorizo on/in everything…eggs, pizza, salad…probably all made better with chorizo. 🙂
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One thing that I noticed when I went looking for chorizo at the grocery store is that there can be a HUGE difference in its nutritional information depending on the brand you get. I settled on Johnsonville chorizo links since it was literally half the calories per link as the other brand I was comparing it to.
The chorizo only needs to cook for around 10 minutes. Otherwise, it can dry out. I used white rice in this dish, which takes about 20 minutes to cook. So, I added the chorizo after the rice had been simmering for 10 minutes. If you use brown rice, you may want to let the rice and veggies simmer for about 30 minutes before adding the chorizo and letting it all cook together for the last 10 minutes.
One Pot Wonder Spanish Rice with Chorizo Recipe
Ingredients
- 1 15 oz. can black beans, drained and rinsed
- 1 10 oz. can Rotel diced tomatoes and chilies
- 1 cup chicken broth or any broth
- 1 medium sweet bell pepper seeded and chopped
- 1 small yellow onion chopped
- ½ cup uncooked rice
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3/4 lb. chorizo sausage links sliced into 1/2 inch pieces (about 4 links)
Instructions
- Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
- Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
- Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
- Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.
Nutrition
Sabrina says
What Color Of Bell Pepper Did You Use??
Amanda Finks says
I used a green bell pepper, but any color would work.
Fran says
My husband LOVES rice… seriously. So if I add 1cup or 1.5cups rice, I would double the liquid and the tomatoes and beans would stay the same?
Amanda Finks says
Hi Fran. That’s what I would do.
Taryn says
was the chorizo already cooked when you put it in the rice?
Amanda Finks says
Hi Taryn,
No, the chorizo was not cooked. Since it is sliced thin, it will be cooked through during the 10 minutes it is in the skillet.
Barack says
Is this paella?
DThomas says
Yum!!! I found your website and this recipe when I searched chorizo rice on Google today. We just finished enjoying this for dinner and it was a hit with my finicky husband so I wanted to say ‘Thank You!!’. It was delish.
Adria says
We just made this dish. So easy and so great! This is going in the rotation.
Shane Freeman says
Yum Yum Yum! Awesome dish!
Jenesimp says
This was simple and delicious — thank you for sharing this recipe.
Carrie says
Yummy! I doubled the rice and used long grain brown rice which takes 55 mins to cook! Started it early separately, and cooked sausage and veggies in a separate pan, so it wasn’t truly 1 pot. But it turned out great! Served it in taco shells.
Klara Urbanski says
Just curious, is the sodium content correct on this? I’m on very restricted sodium, and its eems very low, considering the amount of salt added and the chorizo, plus the rotel and canned black beans. Just the 1/2 tsp of salt divided into four servings would be minimum 250mg per serving. Thank you.
Bunny says
I doubled up the ingredients..My husband loved it??
Jill says
We have regular sausage not the links, would you cook it first in the same skillet and then sett meat off to side and then add it in or just add it in without cooking it? We love burrito bowls and thought this would be a good change up!
Ryu says
I use ground, too. We just cook the chorizo (I’ll sauteee the onions with it, and maybe drain some of the fat if it’s real bad), and throw everything right on top of it. Works great.
Andi says
Making this tonight. Have no bell peppers, but I do have a can of mild chilis. I wish I had some frozen corn which would also be nice. I’ll make do with a bit of kale and diced carrots or sweet potato (haven’t decided. It’s a nice flexible dish and just what I want on a lazy rainy Saturday in February.
Jennifer says
This looks like Mexican chorizo, not Spanish chorizo. Spanish is a dried/cured sausage. Mexican chorizo is like spicy breakfast sausage. Which did you use?
Brie says
We garnished this with scallions and cilantro and used pinto beans instead of black beans and it was wonderful! I wish I had had some avocado to throw on top! Thanks for this!
Shauntay says
So good I added cumin seeds extra everything and peas …so good thank you.
Melissa says
We loved this! Will definitely redo it!!!! My fiancee and I will double this next time!
Kay says
This was delicious! Added garlic and jalapenos. Used soyrizo. It’s a definite winner. Plus leftovers. Win all aound.
Patricia says
Just a fabulous discivery, when I didn’t know what to make on this freezing, rainy night! I did saute the pepper and onion a bit first, also roasted the sausage pieces for a bit before adding them. That’s just ME! It was perfect
Patricia says
Just a fabulous discovery, when I didn’t know what to make on this freezing, rainy night! I did saute the pepper and onion a bit first, also roasted the sausage pieces for a bit before adding them. That’s just ME! It was perfect
Ryu says
Just made this recipe for the second time, and it smells so good! We double the rice, so it’s a little less rich, and it makes a larger portion. Also sautee the chorizo first (we use ground, not links), along with the onions. Add cilantro after cooking. It’s a great “we forgot to thaw some meat” kind of recipe, and usually makes plenty for leftovers. 😀
BetsyD says
Really delicious! My family of six loved it! Thank you for a great recipe. Loved the spiciness and the chorizo! This is one we will make again for sure. The only adjustment I made was to increase the rice to two cups and the broth/water accordingly.
Susan says
So good. Used salsa instead of rotelo. Also par cooked the chorizo first to render out some of the fat. Def will make this again.
Matt says
We made this some vegan chorizo and the recipe was wonderful! It will now be in our regular rotation of easy to make vegan dishes.
Cathi says
Loved this – and would definitely double rice. We also used ground chorizo and put it in uncooked. It cooked in the time listed above and was great. My husband wrapped it in a burrito – yum. Also– it would be good with fresh chopped cilantro and jalapeno for a bit of zip!
Eva-Michaele B. Wasser says
One Pot deliciousness! I had everything in house . Googled for a chorizo recipe and hit the jackpot. I had good quality kosher chorizo ( so only pure high quality beef). I added avocado and cilantro to serve. Cooking time was a bit longer because I use organic brown rice. Took photos and passed recipe to my son away at University.
Kjs says
This was so simple and so delicious!!! Fab recipe, thank you
Kim Spraggins says
Can I use orzo instead of rice?
Shannon McWaters says
Do you drain rotes or put whole can in the pot?
Lisa says
So good and so easy. I was looking for a way to use some chorizo I had in the freezer. What I had was ground so unable to slice. I browned it with the onions and then followed the recipe. I did double the rice and the liquid. My family loved it. Thanks for the great, easy dinner.