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Ingredients51 m servings 415 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 415 calories; 10.9 g fat; 63.2 g carbohydrates; 15.9 g protein; 19 mg cholesterol; 2044 mg sodium. Full nutrition