This is a great one-pot dish. Don't know if it has a heritage, but I like it. I am a huge fan of Spanish chorizo and this is a great quick dish. I like it; if you don't, let me know how you change it!

Brad

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Recipe Summary

prep:
15 mins
cook:
36 mins
total:
51 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a pan over medium-high heat. Cook chorizo, stirring gently, until browned, 5 to 7 minutes. Transfer to a plate. Add onion and garlic to the pan; cook and stir until lightly browned, about 5 minutes. Add rice. Cook, mixing occasionally, until coated in oil, 2 to 4 minutes.

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  • Pour chicken stock into the rice mixture; bring to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and reduce heat to medium. Cook until rice is tender, about 15 minutes, adding more water if needed. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to 6 minutes more.

Cook's Notes:

Make sure you use the dried Spanish chorizo, not the raw Mexican kind.

You can use shallots in place of onions if desired.

Nutrition Facts

415 calories; protein 15.9g 32% DV; carbohydrates 63.2g 20% DV; fat 10.9g 17% DV; cholesterol 19.3mg 6% DV; sodium 2044.3mg 82% DV. Full Nutrition
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