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
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
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!