Chorizo and Red Beans Rice is a flavorful one pot dish with a variety of textures coming from the chorizo, red beans, and vegetables. The star of this dish is the spanish chorizo which is a cured meat and can come mild or spicy, so choose accordingly. Be sure not to confuse it with mexican chorizo, which is a fresh ground meat. Sautéing the cured meat with the vegetables releases the flavors of the the meat and distributes them throughout the dish. This is a great dish for using up leftover rice, which we always seem to have a lot of around here. Hooray for quick meals with hardly any dishes to clean afterwards!
PrintChorizo and Red Beans Rice
- Yield: 4
Ingredients
- 1 1/2 cups brown rice, uncooked
- 4 ounces spanish chorizo, diced
- 1 can red kidney beans, rinsed and drained
- 1 onion, chopped
- 1 cup celery, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- parsley or cilantro for garnish
Instructions
- Cook rice in a rice cooker or according to package directions.
- Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
- Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.
Notes
inspired by a Whole Foods recipe
Korean Crispy Brown Rice Cakes with Kimchi, Spinach, and Fried Egg
Black Bean Sweet Potato Grain Bowls with Herbed Tahini Dressing
Pulled Pork Rice Bowls with Sriracha Tahini Dressing
Cecilia says
Hi there, I just found your blog and have, after just a few minutes of reading, already saved two of your recipes. This dish looks delicious, nutritious and quick – the perfect combination when you have kids :)! I’ll be making this in the next few days if I manage to get the ingredients – thank so much for sharing!
Emily says
Thanks for visiting and reading, Cecilia!