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.
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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
I doubled the recipe To feed the family and have a few leftovers.
1 I left out beans because I hate them. Instead I used a 28 oz can of tomatoes and jalapeños.
I would cut the cumin a little but other than that this was a really good and easy recipe to make. My son even ate the peppers without complaining!!!
Yummy yummy and easy! Great use of my ground chorizo. I’ll definitely make this again. For anyone curious a. Subbing fresh tomatoes, I peeled 2 and chopped then put in. A measuring cup to get ounces right and added some water. I was nervous the consistency might be change how the rice cooked but it worked perfectly.
I love this recipe, it’s on heavy rotation in our house. I cook it just as described in the recipe and it’s great every time!
This was amazing! Such delicious flavour, will definitely do it again! I did swap the black beans for cannellini beans and red pepper for green one as that’s all I had and came up still fantastic! Quick dish to make during the week. 👌
Yummo..I did chorizo out of casing and sauteed with red pepper and onion before hand and added with rest of ingredients… hubby doesn’t like really spicy but loved it.. will definitely make again..
This was delicious. I did take chorizo out of casing and sauteed with red pepper and onion..then added to pot.. hubby is not crazy about spicy… but we loved it with some homemade cornbread… yummy and will make again..makes a lot though…
Will the chorizo cook as the recipe simmers or is it best to prepare it ahead of time and then add to dish when it calls for?
Wow, made this and it was absolutely delicious! I didn’t have red pepper so swapped with zucchini and sauteed them (and the onion) first, then added the uncooked chorizo, then everything else. Finished with a bit of shredded cheese…..Me and my partner both loved it. This will definitely stay on the dinner rotation. Thanks!!!!
Was really good! I used colombian chorizo from a nearby bodega (pls use real chorizo it’ll taste so much better) and added in some garlic + paprika. Was delicious and made a lot of servings
We both loved it! Super easy, quick, and full of flavour!
Doubled recipe. Tastes really good. O will make again.
Wondering if couscous would work in this as well as I have some on hand. Going to try it anyways and maybe modify the time simmered.
No as couscous only needs 5 minutes of sitting in hot liquid
This was so good! I sauteed the onions and removed casings from chorizo and browned it before adding remaining ingredients and threw in some frozen corn at the end. My husband and kids inhaled it! Really simple, delicious and a good way to use up the local chorizo that I had in the fridge!
Sounds yummy. I plan on browning chorizo first draining some grease then adding rice to brown a bit with onion so rice can absorb more flavor..then add broth and tomatoes beans as they are already cooked. Cant wait try..chorizo is already thawed in frig 😀
So Good! Had some chorizo sausage I needed to cook – so glad I stumbled on this recipe – I had all of the ingredients on hand; it was easy and quick to prepare as well- a winning combination! I did add a little more broth and used brown rice and cooked the chorizo a little before to make them easier for me to slice. Not too spicy, but did have a little kick. Bright and colorful alongside some cut up raw veggies this was the perfect mid week meal! Definitely a repeat in our house!
Thanks,
Teresa
This is the very first time I have ever commented on a recipe. Made this tonight, doubled everything (except the chorizo) and added some cubed chicken breast that I cooked ahead. Note: Brown Rice needs 45-60 minutes of cooking before adding chorizo and chicken. FABULOUS! Will make this again and again. Thank you for sharing your creativity…YUMMM!
I appreciate a recipe that’s as easy as it is tasty. My husband and I really enjoyed this one, and I’ve bookmarked it to make again.
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.
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?
I have ground chorizo and plan to do a quick saute and drain the grease off. Put meat in a bowl and add later in the recipe where it calls for adding the links.
That’s exactly what I did tonight (quickly cooked the ground chorizo, drained the fat and left it in a bowl while I cooked the rest for 15 minutes. I added the chorizo back in the last 5 minutes). It was perfect and even my 8 year old picky eater loved it.
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.
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.