Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. Â It all comes together in one pot. Â And, it’s ready in about 30 minutes!
I have to admit, this is the first time I’ve ever cooked with chorizo. Â I don’t know why, though. Â 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. Â 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. Â Otherwise, it can dry out. Â I used white rice in this dish, which takes about 20 minutes to cook. Â So, I added the chorizo after the rice had been simmering for 10 minutes. Â 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.
Find more of my recipes on TikTok
One Pot Wonder Spanish Rice with Chorizo Recipe
Video
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 ½ 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
Do I cook the meat before?
Did you get an answer? I had the same question.
No, if you read the description she explains that.
Great for a weeknight dinner. So good!!
Very nice meal! Made it with Portuguese chourico which gave it a nice heat! Saving THIS recipe!
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!
When you have it simmer should it be covered?
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!
I added a can of mexicorn, so good.
Delicious! Thanks for sharing! Made with my homemade chorizo!
Is this uncooked regular rice or something like minute rice?
Not the author, but it is regular white rice. If you boiled minute rice for 20 minutes, you’d end up with glop. 🙂
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!
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.
where do you find chorizo that’s sliceable never have seem it even in Mexican markets
Do you drain rotes or put whole can in the pot?
Can I use orzo instead of rice?
This was so simple and so delicious!!! Fab recipe, thank you
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.
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!
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.
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.
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.
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. 😀