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. 🙂
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
Jessica says
This was SO GOOD!! The only change I made was to triple the rice & chicken broth and add extra veggies. The whole family loved it. Will definitely be making again. Thanks so much!
Jon says
Is this uncooked regular rice or something like minute rice?
Michele says
Not the author, but it is regular white rice. If you boiled minute rice for 20 minutes, you’d end up with glop. 🙂
Sheryl Massey says
Delicious! Thanks for sharing! Made with my homemade chorizo!
Barbara luttrell says
I added a can of mexicorn, so good.
rdubs says
Loved this recipe–easy, quick and delicious! Measurements were spot on. I ate mine as is; my husband topped his with shredded pepper jack cheese; and my son dressed his with sour cream and cheese. Thank you, thank you for a meal that everyone enjoyed! Definitely a keeper!
Jami says
When you have it simmer should it be covered?
Bonnie says
I made this dish for dinner. It was easy to put together, simmered for the time recommended and was wonderful! Hubby said he loved it and it was a keeper!
Mike Chaplain says
Very nice meal! Made it with Portuguese chourico which gave it a nice heat! Saving THIS recipe!
Linda says
Great for a weeknight dinner. So good!!
Carl shinn says
Do I cook the meat before?
Meigan says
Did you get an answer? I had the same question.
James Thompson says
I tried this recipe with very minor modifications. Larger quantities mostly. I love Chorizo. This is a good recipe. I think it needs either little more heat and/or smoked paprika. Still good though. I added extra cumin as I love it but not really enough for me as I am cooking for large group kids and adults.
Jennifer says
Didn’t have the listed tomatoes so used poblano peppers (instead of bell) with regular diced tomatoes. Doubled the rice and broth. Delicious. No need to cook the chorizo ahead of time.
Patrick says
If you don’t have chorizo links (I have the ground chorizo that you would put in chorizo y huevos), how do you cook it? Do you brown the chorizo first like you would ground beef, or just throw it in like normal?
Trust Me When I Tell You says
Do yourselves a favor and get some real Mexican chorizo. I can assure you Johnsonville or any of those store brands is crap. There’s got to be some sort of butcher or Spanish Market within reasonable distance of where you live. Or at least I hope that would be. Portuguese chorizo is also very good.