This Mexican rice and beans recipe is loaded with spicy chorizo, black beans, and tomatoes, huge on flavor, great as a side dish or main course. It's also great party food.
If you're thinking about recipes for the upcoming Cinco de Mayo holiday, look no further.
Mexican rice and beans is the ultimate side dish. Rice alone is one of the most popular sides in the world, often served as the bed for your main proteins, only this particular rice dish is packed with all sorts of other delicious ingredients. You almost won't recognize it as rice.
It's so good, it may cause you to push the recipe STAR from the plate just so you can dig first into the rice. The RICE is the STAR!
I mean, just look at it. Don't you want to dive on in? Grab yourself a fork.
I've incorporated spicy Mexican chorizo, which permeates the entire dish with its wonderful spices and oils, as well as earthy black beans that are sure to satisfy even the biggest of appetites.
How to Make Mexican Rice and Beans with Chorizo - the Recipe Method
Cook the Onions and Peppers. Heat a large pan to medium heat and add olive oil. Add onion and jalapeno peppers and cook about 5 minutes to soften.
Spicy Mexican Chorizo. Add the Mexican chorizo and cook about 5 minutes, stirring, until it is cooked through.
Gorgeous Garlic. Add garlic and cook another minute, until you can smell the yummy garlic.
Brown the Rice. Add the white rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
Black Beans. Add the black beans, tomato sauce and broth. Stir.
Simmer the Ingredients. Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
Garnish and Serve. Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!
That's it! Serve it up! So easy! Black beans and rice, my friends, done Mexican style.
I often make Mexican rice for parties. It's a hugely popular side dish and it always disappears, though truly, there is so much in this recipe that you might want to consider it as a main course option.
Recipe Tip & Notes
This recipe is based off traditional Mexican rice, with more ingredients added in. It's fairly similar to Spanish rice at the start, but the chorizo and black beans really kicks it up a notch. It has so much flavor.
I love this on its own, but you can easily swirl in your favorite red salsa, like this Salsa Roja Recipe that I love. Brings in a bit more zing.
Try it with other beans as well, such as pinto or kidney beans. Mexican rice and beans all the way.
Serving Up Your Mexican Rice and Beans
I've served this for dinner several times, because, hey, it's tasty and very filling! I hope you enjoy it.
Try Some of My Other Popular Mexican Recipes
- Homemade Red Enchilada Sauce
- Chicken Enchilada Rojas
- Green Enchilada Sauce Recipe
- Chicken Enchiladas Verde with Cheese
- Rajas Poblanas - Roasted Poblano Strips in Cream Sauce
- Slow Cooker Pork Carnitas
- Mexican Chicken Tortas
- Salsa Verde
- Salsa Roja
- Arroz Verde (Green Rice)
- Papas con Chorizo
Let me know how it turns out for you. Share it to Instagram! Hashtag #ChiliPepperMadness if you make it! Looking forward to it. -- Mike H.
Mexican Rice and Beans with Chorizo
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped – Or MORE as desired
- 8 ounces Mexican chorizo
- 4 cloves garlic chopped
- 1-1/2 cups long grain rice
- 12 ounces diced tomatoes
- 12 ounces black beans canned, drained
- 2 cups chicken broth + more as needed
- ½ cup frozen corn or fresh corn if you can get it!
- 1-2 tablespoons chili powder I used a combination of ancho powder and cayenne powder
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1-2 tablespoons favorite hot sauce + more for serving
- Cilantro and crumbly white cheese for serving
- Heat a large pan to medium heat and add olive oil.
- Add onion and jalapeno peppers and cook about 5 minutes to soften.
- Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
- Add garlic and cook another minute, until you can smell the yummy garlic.
- Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
- Add the black beans, diced tomatoes, and broth. Stir.
- Add the corn, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
- Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
- Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!