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
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