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.
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One Pot Wonder Spanish Rice with Chorizo Recipe
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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 enjoyed this but I could have used more rice, next time I am going to double the amount of rice.
I did this with brown rice which was a little more complicated lol it needs a lot longer to cook, so do more like 20 minutes covered and 10 after to simmer. don’t add the chorizo until way late as the recipe says. We also cannot do tomatoes right now so we did not add the rotel but did add a jalepeno sauce from trader joes to make the flavor delish. thanks for this!
I really enjoyed this recipe, although I didn’t read the instructions carefully enough and overcooked the chorizo. I’m trying it again tonight and will add the sausage after everything else is done. I’m also going to add some olives since I think that will be complimentary to the taste profile.
Just curious what type of white rice you used? Would basmati work?
Delicious and sooooo easy! Thank you so much for sharing!
DELICIOUS. I used vegan chorizo (which tastes just like regular chorizo but does not involve highly intelligent animals being trapped inside a cage then burned from the inside out with toxic gas before finally dying in agony), and the whole family licked their plates clean! Thanks.
Been trying for 17 years to find something my son will eat with beans in it. Winner, winner, Chorizo dinner!! He loves spice, rice, Mexican, Peppers and FINALLY something with beans ❤️ (even though they are not the star) didn’t have to adjust the recipe in any way. Truly a winning, easy, 30 minute dish.
OH MY THIS WAS SO GOOD… LOVE THE MEAT MIXED WITH BEANS AND RICE…SO SO SO GOOD… I MIGHT ALSO ADD STEAK AND CHICKEN NEXT TIME. FOR A MEAT ROYAL..
The entire family loved this dish and said to add it to the rotation!
Still amazed by how great this came out!! Best part is that it was so easy to make! 🙂 will definitely be making again.
This was very easy and my family enjoyed it too. I didn’t have the tomatoes with green chilies so I just added a little extra water. Which worked out because we didn’t want it too spicey. I would make this again.
I made this today and it’s full of flavour without being too hot spicy.
I fried out 1 lb raw chorizo sausage( removed from the casing), then softened the onion in the fat from it. then I added the rest of the ingredients. I used pinto beans as thats what I had. Delicious meal. It’s a new go to for us.
Can this be frozen?
OUTSTANDING! I used bulk chorizo and fried it before adding to the pot. This is a super simple recipe with familiar ingredients but has a very unique flavor from other one pot recipes that I also love. Definitely adding it to my go-to list!
I have 4 links of raw chorizo…is that what you used? I would think it’d take longer to cook…
it came together well and tasted GREAT
love this recipe
How can I make this with cauliflower rice?
I didn’t have an onion on hand so I used pickled jalapeños instead. I also fried the chorizo and then the bell pepper + jalapeños before adding the rest of the ingredients, it turned out great. Definitely gonna make this again. It’s delicious!
Do you need to cook the meat at all before adding it to the pot? or do you add in raw?
Made this exactly as per recipe, very delicious.It’s a keeper.
My family loved this recipe. Thank you!
We used plant-based Chorizo and added corn. We used the Instant Pot, it turned out nice.
Delicious. I used green beans instead of frozen peas and corn as that is what I had. Will be making this again.
Thanks for the recipe! It was delicious and is a definite keeper. I tweaked it slightly by using 2 chorizo sausages from a local butcher and omitting the cup of chicken stock. Instead i used a 19 oz tin of drained no salt added black beans and a 19 oz tin of Aylmer accents chili style stewed tomatoes plus some water to make up the one cup, and increased the cumin to a scant teaspoon. Next time I will increase the rice a little bit and maybe add an extra sausage. Served with salad it’s a great way to start the weekend!
I have made this recipe but increased the rice to 1 cup and the broth to a quart. Easy and delicious!
We really enjoyed the recipe. Modified to use different brand of tomatoes (Aylmer’s tomatoes with chilies blend. Added fresh garlic (4 cloves) and cooked these for a few minutes with the onions prior to adding the other ingredients. As our chorizo was fresh / raw, it was cooked to about halfway done before adding to the rest. Threw in some frozen corn, chopped green onions, coriander leaves, and a small sprinkle of cheddar. If we’d had jalapenos, I would have added them too, but that is because I really like spicy food. Didn’t add salt as the meat and canned tomatoes had enough in them for the recipe. So easy for a lazy weekend meal. I can see us making this one again.
I loved this. I used vegetarian chorizo and brown rice. Topped with an egg for my husband. Very versatile
This is one our favorite recipes for game day and winter days. Easy to make, and delicious.
Looking forward to trying out this recipe! I only have microwave brown rice, how should I adjust the cooking time?!
We loved it! Very versatile and very easy. I used what beans, (black-eyed peas) I had on hand. I added some fresh Jalapenos. This one goes in my recipe book of favorites! Budget friendly!
Great receipe!!! My family loves it!!! I sauteed onions, peppers and sausage at first.
This dish was easy to make and tastes delicious!
This recipe is delicious. The whole family enjoys it including our 3 year old. We add a bit of sour cream or Greek yogurt to serve on the side, cilantro also a great topping addition. Corn is also good to add, very versatile & easy to make. Love it
Great recipe only thing I added corn and cilantro.
Also I used a little over 1 lb of meat and one cup of rice and one whole can of chicken broth which is two cups
Made this two weeks ago and it got a great review from my 20-year-old picky son. We all really liked it. Today, I’m checking the ingredient list to prepare this week’s shopping list. Highly recommend.
What kind of chorizo did you use?
Absolutely Delicious
I made your taco recipe last nite and made this tonite. BOTH SO GOOD!!!
Looking forward to trying more of your recipes!
Excellent flavor! We used some hatch green chile chorizo sausage we had on hand and it was delicious.
So easy to make and came out delicious. No extra oil needed.
Thank you Amanda. great one pot meal . I added some corn and peas.
Had a pack of ground chorizo and was wondering what to do with it and found this recipe, the wife and I loved it. Will definitely make again.
I didn’t have the peppers but I mixed in frozen corn and canned black beans. Have made couple times now, quick easy and filling.
I used brown rice in this and cooked it a little longer. It was devoured by my boys in no time. There wasn’t even any leftovers. Thanks for this great and simple recipe that was healthy, delicious and filling. Definitely a keeper in the rotation.
I loved the flavor of this dish, but did not like the mushy texture of the chorizo. Maybe cooking it first will change the texture ?
Great recipe; thank you for sharing. I used Italian sausage this time because that is what I had on hand and it was still awesome! Added garlic and tomatoes from the garden and chicken bone broth which all added flavour. This will be a new staple in our home.
I was looking for something quick to try for chorizo – not only is it quick, it’s delicious! You gotta try it!
Delicious, try it ..you won’t regret it.
Cooked or raw chorizo?
Why only 1/2 cup rice? And the pic looks like twice that much.
Great recipe. If your’re looking for some extra spice – swap the cumin for Cayenne pepper!
Are you using cooked chorizio or raw chorizio to start the recipe?
I also wasn’t clear if the Chorizo is cooked or raw when added?
I’m Cuban. Sauté the sausage as the veggies are just beginning to take on heat. The sausage will flavor the onions etc. also, throw in the dried spices to warm them until they release their scent.
Cooked chorizo
I never leave recipe reviews. This dish is the biggest bang for my buck that i think I’ve ever made. The minuscule amount of work I had to put in resulted in the most delicious weeknight dinner.
Thank you for giving me a dish that I could easily add to our rotation.
I made this tonight and my son loved it. I used Longaniza sausage and red beans because that is all I had. It’s def a keeper. Thank you.
Excellent flavor! A big hit with my husband and son. It has just the right amount of spice, not to hot.
I made this tonight. We all really enjoyed it. Will definitely make it again!
Super easy and delicious meal! Hubby loved it.
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.
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. 😀
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?
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 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.
I doubled up the ingredients..My husband loved it??
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.
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.
This was simple and delicious — thank you for sharing this recipe.
Yum Yum Yum! Awesome dish!
We just made this dish. So easy and so great! This is going in the rotation.
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.
Is this paella?
was the chorizo already cooked when you put it in the rice?
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.
I have chick peas and northern beans no black beans.Which do you recommend I use.
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?
Hi Fran. That’s what I would do.
What Color Of Bell Pepper Did You Use??
I used a green bell pepper, but any color would work.