a grilled cheese sandwich with extra cheese and scrambled eggs inside!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups water
- 2 cups rice
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 tablespoon minced garlic
- 2 (15 ounce) cans black beans
- 2 smoked Spanish chorizo sausage links, coarsely chopped
- 1 cup chicken stock
- 1 (8 ounce) jar picante sauce
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon red wine vinegar, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon white sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 pinch red pepper flakes (Optional)
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
- To kick up the rice, mix into the hot cooked rice a tablespoon of butter, 1/4 cup of chopped cilantro, and a tablespoon of fresh lime juice. Pour beans on top to serve.
- Use any type of smoked sausage in place of chorizo at your pleasure.
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 13 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1609 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was fantastic! I made it differently. I made Jasmine rice in the instant pot. When the rice was finished, I added the beans. I had accidentally drained them. I heated the onion, etc. in a pan and added the broth and spices. Once it was hot I dumped it over the rice and beans. I heated leftover carnitas (about 2 cups) and one chorizo sausage and added them last. I had lots of toppings – the lime and cilantro were terrific. I also had tomatoes, avocado, sliced green onions, shredded lettuce, sour cream. What a hit. Everyone loved it! Thanks for the great recipe!
Unique and delicious!
This is great! Followed recipe but didn’t have bay leaves or smoked paprika. Still and A+
Very tasty. I followed the recipe (without garlic) and made the cilantro lime rice. Outstanding. Will definitely make this again.
It is rather delicious I would say add some chicken to it too to make it more filling and I added dried jalapeños and some shallots
This was delicious. Instead of links I used a pound of bulk chorizo and it turned out a consistency like chili. Smelled so sweet! I will make another batch just so I have a week’s worth of lunches! Thanks so much for this recipe!
Excellent! Flavors from all the ingredients make this a great recipe. I used ham instead of Spanish chorizo, and I think a small amount of any meat or sausage would work well. Served alone as a stew or over rice, both work as a full meal.
Very tasty.
We really enjoyed this dish. I used Smoked sausage as it was when I would have on hand. Kicked up the heat with spice. The dish was easy, quick, flavorful and satisfying. I will make again. Although the canned beans were just fine I may try to use dry beans the next time.
Good heat. I used veggie chorizo.
Amazing. Very good every time I have made it.
added 1/2 cup red wine instead of vinegar and 1/4 cup chicken broth
Went directly by the recipe. It was wonderful. I also made pork carnitas with it. Wow! This recipe is a keeper. Tastes very authentic.
Excellent! I added some leftover pork roast that I cut into bite size pieces instead
Such perfectly balanced flavors you’ll think a chef made it! A Restaurant quality dish. Going into my rotation
this was fabulous. I added ground beef in addition to the chorizo and used salsa instead of picante sauce. will make it again!
I’ve made this several times, but always with chicken instead of chorizo. It’s amazing! My husband loves it too.
It was delicious. Savory and hearty
This was fantastic! Delicious and super healthy with all the vegetables. I didn’t have chorizo, so I used Aidells smoked chicken habanero sausages that I had on hand. My entire family LOVED it and even asked that I put the leftovers in their lunches the next day. I didn’t see the suggested garnishes. It definitely didn’t need them, but I will try them the next time I make it.
This was THE BOMB! The only thing that I changed was to use mild Italian sausage and no pepper flakes, as we don’t care for spice. I accidentally added the cilantro and lime juice to the bean mixture instead of the rice, since Nancy’s footnotes were not included when I printed the recipe. The flavor was kind of lost in the bean mixture, but it was still SOOO good! I can’t wait to do it right next time.
This was phenomenal. I substituted asparagus for the celery. Give it a try! Also used a tablespoon of lime juice.