Spicy Chorizo and Black Bean Rice Bowls

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, casing removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 ounces) black beans, drained and rinsed
• 1 ½ cups chicken broth
• 1 cup long-grain rice
• 1 cup frozen corn
• 1 lime, juiced
• Salt and pepper to taste
• ¼ cup chopped cilantro
• Optional: diced avocado, shredded cheese, sour cream for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, breaking it into small pieces with a spoon.
3. 3 Add onion and garlic, cooking until softened.
4. 4 Stir in cumin and smoked paprika, cooking for 1 minute.
5. 5 Add black beans, chicken broth, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Stir in frozen corn and lime juice, season with salt and pepper.
7. 7 Remove from heat and fluff with a fork. Serve garnished with cilantro and optional toppings.

Equipment

• Large skillet with lid

Variations

• Add sautéed bell peppers for extra veggies.
• Use turkey chorizo for a leaner option.

Substitutions

• If chorizo is unavailable, use ground pork with added smoked paprika and chili powder.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Tequila Mockingbird cocktail
• Mexican horchata

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions.
• Double-check the seasoning and adjust to your taste preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep the rice moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a fresh green salad or warm cornbread.
• Serve with a squeeze of lime and a sprinkle of cotija cheese.

FAQ