Mexican Rice and Beans with Chorizo

Name: Mexican Rice and Beans with Chorizo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 2 Jalapeno peppers; 8 ounces Mexican chorizo; 4 cloves garlic; 1-1/2 cups long grain rice; 12 ounces diced tomatoes; 12 ounces black beans; 2 cups chicken broth; ½ cup frozen corn; 1-2 tablespoons chili powder; ½ teaspoon cumin; 1 teaspoon Mexican oregano; salt and pepper to taste; 1-2 tablespoons favorite hot sauce; Cilantro and crumbly white cheese for serving

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
440 kcal
Course
Side Dish
Cuisine
Mexican

Mexican Rice and Beans with Chorizo

Winston Rice

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This Mexican rice and beans recipe is loaded with spicy chorizo, black beans, and tomatoes, huge on flavor, great as a side dish or main.

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Ingredients

Servings

2 tablespoons olive oil
1 medium yellow onion chopped
2 Jalapeno peppers chopped – Or MORE as desired
8 ounces Mexican chorizo
4 cloves garlic chopped
1-1/2 cups long grain rice
12 ounces diced tomatoes
12 ounces black beans canned, drained
2 cups chicken broth + more as needed
½ cup frozen corn or fresh corn if you can get it!
1-2 tablespoons chili powder I used a combination of ancho powder and cayenne powder
½ teaspoon cumin
1 teaspoon Mexican oregano
salt and pepper to taste
1-2 tablespoons favorite hot sauce + more for serving
Cilantro and crumbly white cheese for serving

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Instructions

Heat a large pan to medium heat and add olive oil.
Add onion and jalapeno peppers and cook about 5 minutes to soften.
Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
Add garlic and cook another minute, until you can smell the yummy garlic.
Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
Add the black beans, diced tomatoes, and broth. Stir.
Add the corn, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!

Notes

Heat Factor: Mild-Medium.
You can easily up the heat factor with extra jalapeno peppers and extra hot sauce to your liking. You can also introduce hotter peppers. Serranos would be great here.