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.
Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
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.
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.