One-Pot Spicy Chorizo and Black Bean Rice
A hearty one-pot meal combining smoky chorizo, black beans, and vibrant spices cooked with fluffy rice for a comforting dinner. This mexican-inspired rice & grains ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz, casing removed and crumbled chorizo sausage
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1, seeded and finely chopped jalapeño pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 cups, rinsed long grain white rice
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz), undrained diced tomatoes
- 2 1/4 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1, cut into wedges lime
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add 8 oz crumbled chorizo sausage and cook for 4-5 minutes until browned and fragrant, breaking it up with a spatula.
- Step 2: Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 finely chopped jalapeño pepper to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to toast the spices.
- Step 4: Add 1 1/2 cups rinsed long grain white rice to the skillet and stir well, coating the rice in the spices and oil, cooking for 2 minutes.
- Step 5: Pour in 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) undrained diced tomatoes, and 2 1/4 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 7: Remove from heat and let sit covered for 5 minutes. Stir in 1/4 cup chopped fresh cilantro, fluffing the rice gently.
- Step 8: Serve with lime wedges from 1 lime to squeeze over each portion for brightness.
Frequently asked questions
How long does One-Pot Spicy Chorizo and Black Bean Rice take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spicy Chorizo and Black Bean Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Spicy Chorizo and Black Bean Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spicy Chorizo and Black Bean Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Spicy Chorizo and Black Bean Rice?
Mexican rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
