Chorizo Beans and Rice
This Chorizo Beans and Rice recipe is a flavorful Tex-Mex-inspired twist on the classic rice and beans. Mexican chorizo is simmered with red beans, a medley of aromatic spices, and smoky Poblano pepper, creating a rich and comforting base topped off with a bell pepper sauté for a pop of color and bright flavor. Serve with brown rice for a hearty and satisfying meal!
Why This Recipe is a Keeper!
If you’re looking for a warm and comforting dish that captures the essence of Tex-Mex cuisine, try this Chorizo Red Beans and Rice recipe!
A hearty stew of tender red beans and spicy Mexican chorizo has a rich combination of textures and a kick of heat. This Southwestern take on the classic red beans and rice is the perfect meal for a cozy night!
Every spoonful delivers the perfect balance of tastes and textures. A Poblano pepper simmers with red beans and chorizo to give this dish a deep complexity. Mexican oregano has a brighter and more earthy flavor than Mediterranean oregano, which compliments the richness of the sausage. A sauté of bell peppers tops off the stew for a pop of color. For a satisfying dinner, serve the stewed beans and sausage on a bed of nutty brown rice!
This Chorizo Red Beans and Rice dish is great for meal prep; the flavors meld together and deepen with time to taste even better the next day. So, whether you’re meal prepping for the week or looking for a cozy dish for a family dinner, this spicy beans and rice recipe will surely be a hit!
This Chorizo Beans and Rice recipe with chorizo is:
- Super flavorful! Every bite sings with a spicy southwestern flavor.
- Simple and easy! This recipe uses canned beans, which reduces cooking time.
- Hearty and comforting! Serve on top of brown rice for a complete and satisfying meal!
- Great for meal prep! It tastes better the next day, and you’ll plan to have leftovers!
How to Make Chorizo Beans and Rice:
Recipe Ingredients:
Here’s everything you’ll need to make this spicy chorizo rice and beans recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Mexican Chorizo Sausage: There are two varieties of chorizo sausage: Mexican and Spanish. This recipe uses Mexican chorizo, which is fresh and uncooked. The Spanish variety is cured, has a drier texture, and does not need to be cooked further. Traditionally, chorizo sausage is made from pork. However, there are now varieties made using chicken as well as plant-based versions as well. You can substitute either of those varieties in this dish.
- Mexican Oregano: Compared to Mediterranean oregano, Mexican oregano has a citrusy flavor. It is a different plant entirely, giving this dish an authentic flavor. If you don’t have Mexican oregano, marjoram is the closest substitute.
- Poblano Peppers: This dish uses one large Poblano pepper. These peppers are deep green and have a complex and smoky flavor profile. When smoked and dried, they are called ancho peppers. Although they are generally mild peppers, some can pack some heat, so you may want to taste them and adjust the amount to your preference. A green bell pepper can be substituted.
- Crushed Tomatoes: Crushed tomatoes are minimally cooked, so they retain much of the fresh flavor from the vine. You can substitute plain tomato sauce instead.
- Red Beans: Also known as Mexican beans, red beans are small, round, and similar to kidney beans but with thinner skin. This recipe uses canned red beans that have been drained and rinsed. You can substitute dried and cooked red beans or canned pinto or kidney beans.
- Bell Peppers: I like combining red, yellow, and green bell peppers in this dish to add a bright pop of color. You can use any combination in this recipe.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat 2 tablespoons oil in a large saute pan over medium-high heat.
- Add the fresh chorizo links, reduce heat to medium, and brown well on all sides. (It may not be thoroughly cooked through at this point.)
- Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice it into 1/2-inch pieces.
- Add onion and Ancho pepper to the pan. Cook for 4 to 5 minutes on medium-low or until beginning to soften.
- Add the minced garlic, 1 1/2 tablespoons chili powder, coriander, cumin, oregano, and bay leaf.
- Cook briefly, approximately 15 seconds.
- Add the tomatoes, water, chicken or vegetable broth, chorizo, and beans.
- Bring to a boil, reduce heat to low. Simmer for 12 to 15 minutes or until thickened and the chorizo is thoroughly cooked through. Remove the bay leaf.
- Season to taste with salt, black pepper, and hot sauce. Keep warm.
- Heat the remaining oil in a nonstick skillet or saute pan over medium-high heat.
- Add the bell peppers and garlic and cook for 3 to 4 minutes or desired doneness.
- Add chili powder, lime juice, and salt and pepper to taste.
- Serve atop the beans and rice for a delicious Southwestern-inspired dinner you’ll put on repeat!
Chef Tips and Tricks:
- When cooking with dried, ground spices, I like to add them to the fat in the pan and then cook very briefly before adding the other ingredients to “open up” the flavor of the spices.
- For a dish like this Chorizo Beans and Rice recipe, canned beans are acceptable because of all the texture. Just rinse them thoroughly because the liquid they’re packed in can be pretty salty.
- Cook the rice while the red bean and chorizo mixture is simmering. One of the easiest ways to cook brown rice is to boil it like pasta.
- Get a pot of water boiling, add salt to taste, then the rice (no need to measure), and let it boil for approximately 25 to 30 minutes.
- If the water gets low, add more to keep the rice moving so it does not cook in its own starch. Drain it well in a sieve after it’s cooked to an al dente stage, and you will have beautiful, fluffy brown rice.
- Brown rice is something I like to cook a lot of at one time; it freezes well, so it’s always ready for a quick side dish.
Money-Saving Tip:
- While canned beans are a terrific convenience item, a bag of dried beans you cook yourself will give you more bang for your buck.
Variation:
- Try this delicious chorizo beans combination as a taco or burrito!
Frequently Asked Questions:
While often used interchangeably in stews and chilis, they are two different types of beans. Red beans have a thinner skin, and kidney beans are slightly larger.
Yes! This chorizo red beans and rice recipe can be made with dried beans instead of canned. Ensure to cook the beans until tender, but not to the point where they fall apart.
The heat in this dish comes primarily from the chorizo sausage, chili powder, Poblano pepper, and the hot sauce added at the end. If you are sensitive to spice, reduce the chili powder or omit the hot sauce. Chorizo sausage can vary in its level of spiciness, so taste along the way.
Yes! This recipe can be made vegetarian by either omitting the chorizo entirely and using extra beans or using a plant-based chorizo and swapping the chicken broth for vegetable broth.
Absolutely! After the flavors meld, it often tastes better the next day. To reheat, return the bean and chorizo combination to a saucepan. You may need to add a little water or broth to thin it, then simmer until hot. Another option is to reheat it in the microwave. The rice reheats well in the microwave.
For sure! Just cool the chorizo rice and beans down completely, package it in containers in the amount desired, and freeze for up to three months. Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Storage:
- Store any leftovers in the refrigerator for up to five days.
- Freeze for up to three months.
Serve with:
- Easy Braised Southern Greens
- Cider Vinegar Braised Cabbage Wedges
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Skillet Charred Green Beans with Chipotle Goat Cheese Butter
More great Southwestern-inspired recipes you’ll love!
- Southwestern Salad
- Southwestern Chicken Skillet
- Southwestern Lentil and Brown Rice Bake
- Southwestern Beef and Barley Stuffed Bell Peppers
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Chorizo Red Beans and Rice
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Ingredients
- 4 tablespoons olive oil - or canola oil, divided
- 3 links fresh Mexican chorizo sausage - approximately 1 pound
- 1 medium onion - chopped
- 1 large Ancho pepper - chopped
- 7 cloves garlic - 4 minced, 3 sliced
- 1 1/2 tablespoons chili powder - plus 1/2 teaspoon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 large bay leaf
- 1 can (15-ounce) crushed tomatoes
- 1/2 cup water - from rinsing the can of tomatoes
- 2 cups chicken broth - or vegetable broth
- 2 cans (15-ounce each) red beans - drained and rinsed
- Salt and freshly ground black pepper - to taste
- 1 large red bell pepper - sliced
- 1 large yellow bell pepper - sliced
- 1 large green bell pepper - sliced
- 1 tablespoon fresh lime juice
- Hot sauce - to taste
- Cooked brown rice
Instructions
- Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium, and brown well on all sides. (It may not be thoroughly cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice it into 1/2-inch pieces.
- Add onion and Ancho pepper to the pan. Cook for 4-5 minutes on medium-low or until beginning to soften.
- Add the minced garlic, 1 1/2 tablespoons chili powder, coriander, cumin, oregano, and bay leaf. Cook briefly, approximately 15 seconds.
- Add the tomatoes, water, chicken or vegetable broth, chorizo, and beans. Bring to a boil, reduce heat to low. Simmer for 12-15 minutes or until thickened and the chorizo is thoroughly cooked through. Remove the bay leaf.
- Season to taste with salt, black pepper, and hot sauce. Keep warm.
- Heat the remaining oil in a nonstick skillet or saute pan over medium-high heat. Add the bell peppers and garlic and cook for 3-4 minutes or to desired doneness.
- Add chili powder, lime juice and salt and pepper to taste. Serve with beans and rice.
Recipe Notes
- Can also use chicken chorizo or plant-based chorizo (also called “soy-rizo).
- Marjoram is the closest substitute for Mexican oregano.
- A green bell pepper can be used in place of the Poblano.
- Tomato sauce can be used instead of crushed tomatoes.
- Add dried herbs and spices to the fat in the pan, then cook briefly before adding the other ingredients. This helps to “open up” the flavor.
- Be sure to rinse the beans well in a sieve.
- Can be made up to 2 days ahead and refrigerated. It will thicken up when cold. Add 1/4 cup water or broth if needed.
- Reheat in a saucepan on the stovetop or in the microwave.
- Cool completely, place in airtight containers in the desired quantities, and freeze for up to 3 months.
- Thaw in the refrigerator or microwave and reheat on the stovetop or in the microwave.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
What if my chicken chorizo sausages are already cooked? Do I have to do anything differently? Thanks!
Hi, Rhonda, Thanks so much for your question. Just skip #1 of the recipe and go right to sauteeing the onions then add the chorizo in when the recipe states to. Thanks again and hope you enjoy!
This had very good flavor. I will add more chorizo next time, as I thought it was a little light for the amount of sauce. Definitely a keeper!
Hi, Alyssa, Thanks so very much and so glad you enjoyed! Yeah, not sure there’s such a thing as too much chorizo. Love it! Thanks again!
This sounds absolutely delicious! And your photos are gorgeous 🙂 Chorizo is the way to my heart, haha.
Thanks, Isabel! I’m fast becoming obsessed with chorizo, too!