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2 May 2018

This Mexican Rice recipe is loaded with spicy chorizo, black beans, tomatoes and loads of flavor. It’s the perfect side dish for any meal, but so good, you might serve it as the 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 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!

Mexican Rice with Chorizo and Black Beans - One-Pan Recipe

I mean, just look at it. Don’t you want to dive on in? Grab yourself a fork.

This particular recipe includes more than just rice, my friends. 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 with Chorizo and Black Beans – the Recipe Method

This is a pretty simple recipe to prepare. First, you’ll cook down some onions, jalapeno peppers, garlic and chorizo in a pan  over medium-high heat until the vegetables are softened and the chorizo is cooked through. I used a couple jalapeno peppers, though you can use bells for a milder heat level, or go with serranos for more heat.

Next, brown the white rice in the pan for a bit, then add the tomatoes, chicken broth and black beans along with all of your spices, corn and hot sauce, if desired. I say YES to the hot sauce. I like it spicy, don’t you know.

Bring to a boil, then let the whole thing simmer until the rice absorbs all of the liquid. If the rice is too crunchy for your tastes, add in a bit more broth and let it soak in to your preference.

Once it’s ready, sprinkle the dish with fresh chopped cilantro and crumbly white cheese.

That’s it! Serve it up! So easy! Black beans and rice, my friends, done Mexican style.

Mexican Rice with Chorizo and Black Beans - Sprinkled with Shredded Cheese

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 Variations and Add-Ins

This recipe is based off traditional authentic 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. Better than what you’ll find in Mexican restaurants.

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

Plate these alongside classic Mexican recipes like Pork Carnitas, Pulled Pork Tortas, or Juicy Chicken Gorditas. Or use it as a base to make Easy Arroz con Pollo.

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

Mexican Rice with Chorizo and Black Beans - Ready for Serving

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 with Chorizo and Black Beans - Recipe
Print Recipe
5 from 4 votes

Mexican Rice with Chorizo and Black Beans

This recipe for Mexican Rice is loaded with spicy chorizo, black beans, tomatoes and loads of flavor. It's the perfect side dish for any meal, but so good, you might serve it as the main course. It's also great party food.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 440kcal

Ingredients

  • 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
  • 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

Instructions

  • 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, tomato sauce 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 and top with cilantro for serving. Crumbled white cheese is great, too!

Notes

Heat Factor: Mild-Medium.
You can easily up the heat factor with extra jalapeno peppers and extra hot sauce to  your liking. You can also introduce hotter peppers. Serranos would be great here.

Nutrition

Calories: 440kcal
Mexican Rice with Chorizo and Black Beans - Recipe | ChiliPepperMadness.com #MexicanFood #MexicanRice #SideDish #OnePan #CincodeMayo #SpicyFood

12 comments

  1. 5 stars
    This was great! 12/10 recommend! I added guacamole and white queso and put it in a corn tortilla to eat. So good! Thanks for sharing! I will definitely be making this again!

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Morgan! I love this one as well. Very tasty!!!

  2. You mentioned a crumbly white cheese. Do you mean Cotija or Panela cheese? Because not all cheese taste the same, so what type of cheese are you talking about?

  3. Hello, thanks for sharing I can’t wait to make it.
    I feel silly to ask this question, but just to clarify. Do we add cooked rice to recipe or uncooked rice…..eeeeek!

    Thank you.

    1. Michael Hultquist - Chili Pepper Madness

      Great question, Lee-Ann! Use uncooked rice for this recipe. Let me know how it turns out for you! Enjoy.

  4. claudia gold

    5 stars
    Delicious. Will make again. Only changes I made were using beef broth instead of chicken (that’s what I had) and I sautéd the chorizo in a separate pan to brown it and then added it at the end along with the oil from the pan. I also used dried vaquero beans (from Rancho Gordo) instead of canned (pre-cooked at regular pressure for 20 minutes in the instant pot plus 15 minutes natural release). Perfect and satisfying.

    1. Michael Hultquist - Chili Pepper Madness

      Sounds like a wonderful touch, Claudia!

  5. 5 stars
    Made this tonight and it turned out great! Quick and easy, I’ll be sure to make this again.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Alyssa! Glad you enjoyed it!!

Recipe Rating




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