Smoky Chorizo and Beans with Brown Rice

Chorizo, Beans and Rice

This hearty Chorizo, Beans and Rice recipe was a request from my Dad. I call it man-food. Rice and beans are a classic combo and the chorizo really makes this one special by taking on a starring role to infuse the entire dish with its spicy flavor.

Sliced chorizo sausage and ground beef are sauteed in a skillet with onion, green pepper and garlic and then pink beans are mixed in. Fifteen minutes later this spicy, smoky delicious mess of food will be gracing your table. Serve it over rice as is or with a sprinkle of cheddar cheese and a dollop of sour cream. Filling, nourishing and completely satisfying…the man in your life will love it!

Chorizo, Beans and Rice

Chorizo, Beans and Rice
(by Reeni)

1 cup Brown Rice, uncooked
1/2 cup Onion, diced
1/3 cup Green Bell Pepper, diced
Canola oil, for sauteing
1/2 teaspoon Oregano
2 cloves Garlic, minced
5-6 ounces Ground Beef*
12 ounces Fresh Chorizo Sausage, sliced into 1/2-inch rounds**
1 – 14 ounce can Pink Beans with juices (double the beans if you like a lot!)
1/3 cup Water
Optional toppings:
Shredded Cheese
Sour Cream
Green Onion

1. Cook rice according to package directions.

2. About 25 minutes before rice is done saute onion and pepper in a large skillet over medium low heat in a tablespoon of oil, push them to the center of the pan and cook the chorizo and ground beef around the edges. Crumble the ground beef as it cooks and turn the chorizo slices to sear on all sides. Season with oregano. Add garlic to the onion and pepper mixture near the end and saute until fragrant.

3. When the chorizo is seared on all side and beef is cooked through add the beans and water and mix well. Bring to a simmer and cook for 15 minutes or until chorizo is cooked through in the middle.

4. Serve over rice as is or with toppings.

*The beef can be omitted: use 16 ounces of Chorizo.

**Sausage is easier to slice when it’s semi-frozen. Pop in freezer two hours beforehand.

Print Recipe

Chorizo, Beans and Rice

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