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!
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
- 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.
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.
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.
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And if you liked this recipe...
...you might also like these other easy meals!
- My Favorite Ground Beef Tacos
- Italian Sausage Rice Skillet
- Beef and Broccoli Bowls
- Chimichurri Shrimp Bowls
Recipe Card
Chorizo Rice Skillet
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
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
Nutrition
More One Pot Meals!
Sandy says
The chorizo rice was very delicious. It was a little more spicy than I expected but I can still enjoy it . I also tried it with shredded cheese and it made it less spicy and still very delicious. Either way it was awesome. I made two cups of rice so I can have leftovers and I am glad I did. Recipe was easy to follow . I definitely would make it again 😋
Shelby says
The green chilis gave this the BEST flavor! It was such a great weeknight meal.
Janessa says
Thank you for your kid review, Shelby. I'm glad you enjoyed this recipe!
nancy says
love the green chili and this one pan meal is wonderful
Janessa says
I'm glad you liked it, Nancy. Thank you for your kind review!
James Prince says
Can I use white rice instead of brown?
Janessa says
You bet! Reduce the water to 3 and 1/2 cups. The cook time will also be reduced by about 10 minutes.
Donny says
This is so good! I might try it with cauliflower rice next time.
Janessa says
I'm glad that you liked it! Thank you for your review, Donny. I haven't tried the recipe with cauliflower rice but I think it should work if you omit the water and reduce the cook time. Great idea!
Megan says
So good with sprouted brown rice. We love these flavors and how hearty, healthy, satisfying and delicious it is to eat chorizo with rice and beans!
Janessa says
Thank you for your kind review, Megan! I'm glad you enjoyed this recipe.
Sisley White - Sew White says
I adore this chorizo rice. It's so tasty on its own but a brilliant side dish for other meals too.
Jyoti says
Great recipe! Love the flavors of chorizo with rice and beans. A hearty, delicious, and complete meal! Thanks for sharing!
Beth says
This is my kind of one-pot meal. The kids loved it too! Delicious.
Tara says
Oh yum! Some fantastic flavors packed into this meal. I love how everything comes together so easily in one skillet too.
kushigalu says
Love the combination of ingredients here. Looks so flavorful and delicious. Thanks for sharing.
MATTY says
Great stuff! I added some cilantro, mushrooms and a little ghost pepper flakes to mess around.
Very easy to follow and I'll make this again.
Thanks for the recipe.
Janessa says
Mushrooms and cilantro sound like great additions to this! I'm glad you liked this recipe. Thank you for your kind review, Matty!
Jennine Carter says
Super yummy and easy to make! My teenage daughters added hot sauce (they add hot sauce to everything) but I thought it was perfect as is! Definitely one of our favorites! So good with tortillas too!
Janessa says
I'm glad you enjoyed this recipe, Jennine! Thank you for taking the time to leave this kind review!
Lisa says
I used precooked chorizo I had frozen from another meal, also precooked brown rice. I added garlic sautéed separately with onion since hubby doesn't love them. Also added organic frozen corn, and it was FABULOUS!!
Janessa says
I'm glad you enjoyed this recipe, Lisa! Thank you for taking the time to leave your kind review.
Drew458 says
This is quite good. Make it to spec the first time, then play with it the next times. You may want to substitute some chicken broth for the water. You may have chorizo with a bit more salt than you want, so don’t add any. You may want to add more spices, hot sauce, hot peppers, or make it with white rice. I used 2 cans of Rotel, and next time I’ll throw in some burger for extra protein. You could add corn. Or maybe tomatillos. Make it your own!
Janessa says
I'm glad you liked this recipe, Drew! Thank you for your comment.
Mike says
I made this true to the recipe except I added garlic with the onions and peppers out of habit. Delicious! Will definitely make this again, thanks for posting!
Janessa says
I'm glad you enjoyed this recipe, Mike! Thank you for your comment- garlic sounds like the perfect addition!