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. 🙂
MY LATEST RECIPESOne 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.
- 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)
- 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.
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
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
This was delicious! Added garlic and jalapenos. Used soyrizo. It’s a definite winner. Plus leftovers. Win all aound.
We loved this! Will definitely redo it!!!! My fiancee and I will double this next time!
So good I added cumin seeds extra everything and peas …so good thank you.
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!
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?
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.
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!
I doubled up the ingredients..My husband loved it??