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
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
- 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
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, 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
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, 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!
Notes
Nutrition Information
Stacy Stewart says
Would this work without the Chorizo as a side dish?
Mike Hultquist says
Stacy, absolutely. You can skip the chorizo.
Susan S says
I didn't have any frozen or fresh corn, only frozen mix of corn, carrots, and beans. So I threw that in instead. Also, I had some grape tomatoes that needed to be used, so after mixing in all of the rice, caned tomatoes and sauce and other ingredients, I cut all of the cute tiny tomatoes in half and sprinkled them over the top while it cooked for color and a bit of taste variety. When the rice was done I pulled it off the burner and spread 8 ounces of Mexican cheese blend over it and let it sit with the lid on for 10 minutes. Yum!
Mike Hultquist says
Glad you enjoyed your version, Susan. Thanks for sharing!
Sarah says
I made this last night and it was delicious. I didn’t have any jalapeño so I used Rotel tomatoes with chilies and red pepper flakes. Definitely going to keep this recipe. It made a lot for 2 people but I’m sure it will be eaten. Thank you for sharing your recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Sarah! I'm very happy you enjoyed it! Making this again soon for myself! =)
Sue says
Made this last night. Was sooooo good.
Thank you for sharing your recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Sue! Glad you enjoyed it!
Morgan says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Morgan! I love this one as well. Very tasty!!!
Kati says
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?
Michael Hultquist - Chili Pepper Madness says
Kati, I prefer cotija or queso fresco.
Lee-Ann says
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.
Michael Hultquist - Chili Pepper Madness says
Great question, Lee-Ann! Use uncooked rice for this recipe. Let me know how it turns out for you! Enjoy.
claudia gold says
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.
Michael Hultquist - Chili Pepper Madness says
Sounds like a wonderful touch, Claudia!
Alyssa says
Made this tonight and it turned out great! Quick and easy, I'll be sure to make this again.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alyssa! Glad you enjoyed it!!