Ah, chorizo—it’s like the firecracker of the culinary world, isn’t it? Just a whiff of that spicy aroma sends your taste buds on a little fiesta. I remember the first time I tried it, tucked into a warm tortilla with a sprinkle of lime—pure magic. Whether you’re whipping up a cozy stew or a sizzling skillet dish, these chorizo recipes promise to bring a slice of Spain right to your dinner table.
Steps
- Heat a wide, high-sided skillet or pot over high heat. Add the drained black beans, diced tomatoes and chilies, broth, chopped bell pepper, chopped onion, rice, chili powder, cumin, salt, and black pepper. Stir the ingredients until well combined and cover the pot.
- Allow the mixture to come to a boil, then reduce the heat to a simmer. Cook the mixture for 10 minutes, stirring occasionally to prevent sticking.
- Add the sliced chorizo sausage to the pot. Cover again and continue to simmer until the rice is tender and most of the liquid is absorbed, which should take about 10 minutes for white rice.
- Once cooked, remove the pot from the heat and uncover it. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes and chilies
- 1 cup chicken broth (or any preferred broth)
- 1 medium sweet bell pepper, seeded and chopped
- 1 small yellow onion, chopped
- ½ cup uncooked rice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ pound chorizo sausage links, sliced into ½ inch pieces (approximately 4 links)
Nutritional Values
Calories: 1836kcal | Carbohydrates: 190.8g | Protein: 87.2g | Fat: 81.2g | Saturated Fat: 30.4g | Fiber: 32g | Sodium: N/A | Sugar: N/A
FAQ
- Can I use a different type of rice instead of white rice in this recipe?
- Yes, you can substitute white rice with brown rice; however, it will require a longer cooking time. Let the rice and vegetables simmer for about 30 minutes before adding the chorizo and cooking everything together for the last 10 minutes.
- What should I look for when purchasing chorizo for this dish?
- Chorizo varies significantly in nutritional content depending on the brand. For a lighter option, you might opt for a brand like Johnsonville, which has fewer calories per link compared to some other brands.
- How long does it take to cook the chorizo, and how can I prevent it from drying out?
- Chorizo only needs about 10 minutes to cook. To avoid it becoming dry, add it to the pot after the white rice has been simmering for 10 minutes.
- Can I use a different type of broth instead of chicken broth?
- Yes, you can use any type of broth you prefer, such as vegetable broth, which can be a good alternative if you’re looking to make the dish vegetarian (with a suitable meat substitute for the chorizo).
- What is the serving size and nutritional information for this recipe?
- The recipe serves four people, with each serving containing approximately 459 calories, 47.7 grams of carbohydrates, 21.8 grams of protein, 20.3 grams of fat, 7.6 grams of saturated fat, and 8 grams of fiber.
Tips
- When selecting chorizo, be aware that nutritional values can vary greatly between brands. Opt for a brand with fewer calories if you’re watching your intake.
- To prevent the chorizo from drying out, cook it for only about 10 minutes. Add it to the pot after the rice has simmered for a while, depending on the type of rice you use.
- If you choose brown rice instead of white rice, allow it to simmer with the vegetables for approximately 30 minutes before adding the chorizo, ensuring everything cooks evenly.
- After cooking, let the dish rest uncovered for about 5 minutes. This allows the flavors to meld and makes serving easier.
Equipment
- Wide, high-sided skillet or pot with a lid.
