Chorizo Red 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!
Servings: 4
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.
Notes
The nutritional analysis does not include the brown rice.
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 343kcal | Carbohydrates: 22g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 52mg | Sodium: 504mg | Potassium: 612mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5128IU | Vitamin C: 191mg | Calcium: 95mg | Iron: 4mg