The first time that we made this Chorizo Rice and Beans Skillet, I was definitely winging it.

I threw some ingredients into a pot, added some seasoning and hoped for the best!

Chorizo Rice and Beans in a bowl with a spoon.

The result? This easy, wholesome, FLAVOUR PACKED one pot meal. I highly encourage you to give it a try- I have a feeling it might be something you want to make regularly!

The Ingredients

Ingredients for Chorizo and Rice Skillet on a wooden cutting board.

Chorizo Sausage- You will need uncooked ground chorizo for this recipe. If it is in casings, remove the casings prior to cooking. Look for a good quality Chorizo sausage for this recipe- the one that I used was simply pork and spices.
Yellow Onion - A red or white onion would also work. Or it can be left out if needed.
Bell Pepper- We typically use a red bell pepper but any colour would work. Or it can be left out if needed.
Long Grain Brown Rice - See notes in the "Make it Your Own" section below if you would like to use white rice.
Finely Chopped Tomatoes and Green Chiles- I have also successfully tested this recipe with the following substitutes:
- a 14oz (398 mL) can of regular diced tomatoes or fire roasted tomatoes
- 2 oz (60 mL) tomato paste
- 2 cups diced fresh tomatoes
Black Beans- Use one can or you could use a batch of this homemade recipe! You can also substitute with another bean such as cannellini.
Chili Powder, Garlic Powder, Cumin, Sea Salt, Black Pepper
Water

The Method

1. Brown Chorizo Sausage. If there is excessive grease, drain it off before proceeding with the next step.

2. Sauté vegetables until softened.

Onions, red pepper and Chorizo sausage in a skillet.

3. Add remaining ingredients and simmer. Add the rice, beans, tomatoes and seasonings and stir to ensure they are evenly coated. Then stir in the water. Simmer covered over medium heat, stirring every 5-10 minutes until all of the water has been absorbed.

Rice, black beans, diced tomatoes, pepper, onions and chorizo in a skillet.

Water stirred in to skillet with other ingredients.

4. Remove from heat and let sit for 5 minutes. For best results, remove from heat, leave the lid on and allow the dish to sit for 5 minutes to allow the rice to continue to soften.

5. Serve.

Leftovers and Storage

To Store: Store leftover Chorizo Rice and Beans in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To Reheat: Rewarm in the microwave until heated through, adding an extra splash of water if needed.

How to Serve Chorizo Rice and Beans

Enjoy this meal all on its own or top it off with some:

Shredded Cheese- Cheddar or Monterey Jack would both be great
Chopped Cilantro
Fresh Diced Tomatoes
Mashed Avocado
Hot Sauce
Easy Salsa

Side Dish Suggestions:

Make it Your Own

Add some greens - In the last couple minutes of cooking, stir in 4 cups of fresh spinach and allow to wilt.
Add corn - Add 1-2 cups of frozen or canned corn at the same time as the black beans.
Use white rice- Reduce the water to 3 and ½ cups. Cook time will also be reduced by about 10 minutes.

LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>

Rice and Chorizo with black beans in skillet with a wooden spoon.

And if you liked this recipe...

...you might also like these other easy meals!

Top view of chorizo rice with beans in a skillet.

Chorizo Rice Skillet

A wholesome one pot meal packed with loads of flavour! Freezer friendly and great for meal prep.

5 from 73 votes

Print Pin Rate

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 6 Servings

Calories: 493kcal

Ingredients

1 lb uncooked chorizo removed from casings
1 medium yellow onion diced (~1 cup)
1 bell pepper diced (~1 cup)
2 cups long grain brown rice
1 (19 oz) can black beans rinsed and drained
1 (10 oz) can diced tomatoes and green chiles do not drain
1 and ½ teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon fine sea salt
¼ teaspoon black pepper
5 and ½ cups water

US Customary - Metric

Instructions

Add the chorizo to a large skillet and heat over medium, stirring and crumbling until cooked through, about 5 minutes.
If there is a lot of grease, drain most of it off, and then add the onion and pepper. Cook, stirring often, until the vegetables have softened, about an additional 5 minutes.
Add the spices, rice, beans and tomatoes and stir to combine. Add the water and bring to a simmer over medium heat. Cover and allow to cook, stirring occasionally, until the rice is tender and the water is evaporated, about 45 minutes.
Remove from the heat and allow to sit covered for 5 minutes.
Serve warm, topped as desired.

Notes

Leftovers

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Rewarm in the microwave with an extra splash of water if needed.

*Nutritional info calculated without toppings.

Nutrition

Did you make this recipe?Let me know what you thought in the comments below!

More One Pot Meals!