One pan bean and rice dishes are always a great idea for a weeknight dinner. You can put everything into the pan an go about your evening routine. This recipe for Chorizo Beans & Rice is made of simple ingredients, and comes together so easily. It is hearty and full of flavor.
It is key that you get the Spanish version of Chorizo and NOT the Mexican version of Chorizo. Spanish Chorizo comes in sausage links, while Mexican Chorizo comes as loose ground meat. You need the formed sausage version to be able to cut it into small chunks.
It is important to have a pan large enough to hold all of this, and it needs to have a lid. My very favorite pan for this is my LivWell Everyday Pan with lid. It is the perfect size to make sure that everything cooks evenly. It’s 14 inches wide and can go from the stove top to the oven with no problem at all.
This recipe is not just a great weeknight meal, it is perfect for a week’s worth of meal prepping for lunches. It keeps so well, and re-heats really nicely. Just make the whole recipe, then let it cool for a bit. Then portion it out into some glass storage containers with lids. Then you can just pop them in the microwave to reheat.
Now Let’s Get Cookin’!
Chorizo Beans & Rice
Equipment
Ingredients
- 3 tbsp Oil
- ½ Large White Onion fine diced
- 1 tbsp Minced Garlic
- 2 cups Long Grain Rice
- 1 15oz can Petite Diced Tomatoes
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Cayenne Pepper
- 2 cans Black Beans drained
- 2 lbs Chorizo Sausage diced
- 1 quart Chicken Broth
- 2 cups water (less if necessary)
Instructions
- In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
- Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
- Serve in a shallow bowl and a sprinkle of parsley, if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I’ve made rice with butter, garlic and beans, but never something that it would look like risotto. Definitely worth trying!