Have you ever had one of those days where everything just feels like a whirlwind? You’re juggling work, family, and maybe even trying to catch the latest episode of that show everyone’s raving about. And then, the eternal question pops up—what’s for dinner?
Well, let me introduce you to my little lifesaver: quick and easy ground chorizo dinner recipes. Picture this:
the spicy aroma of chorizo sizzling in the pan, mingling with the rich, smoky scent that fills the kitchen. It’s like a fiesta in your mouth, and you didn’t even have to break a sweat. I stumbled upon these recipes during a particularly hectic week, you know, one of those where you barely have time to breathe.
My friend swore by them and, skeptically, I gave it a whirl. Fast forward to today, and they’re a staple in my house. Whether you’re a seasoned chef or someone who burns toast (hey, no judgment), these recipes are foolproof.
Trust me, your taste buds—and your sanity—will thank you. So, grab your skillet, maybe a cold drink, and let’s make dinner the best part of your day.
Steps
- Rinse the uncooked rice thoroughly under cold water using a strainer and set it aside to drain completely.
- Drain the canned tomatoes and green chiles, collecting their liquid in a measuring cup. Add enough water to this liquid to make two cups and set aside.
- Heat olive oil in a skillet over medium heat and add the drained rice, being cautious of splattering. Stir the rice frequently until it turns golden brown, which should take about 5-7 minutes, then transfer it to a bowl.
- In the same skillet, cook the chorizo over medium heat, breaking it up and stirring for about 3 minutes, then add the diced onion. Continue cooking and stirring for another 5-6 minutes until the chorizo is fully cooked.
- Stir in the chicken bouillon, then add the reserved tomato liquid, drained tomato mixture, browned rice, black beans, and seasonings. Mix everything well.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Let it simmer for 20 minutes without removing the lid or stirring, until the liquid is absorbed.
- If there is still liquid remaining after 20 minutes, cover and cook on low for an additional 3-5 minutes until absorbed.
Ingredients
- 1 cup uncooked long grain white rice
- 2 tablespoons olive oil
- 10 ounces raw Mexican chorizo
- ¼ large onion, diced
- 1 teaspoon chicken bouillon (suggested: Better Than Bouillon)
- 14.5 ounces canned diced tomatoes
- 4 ounces canned diced green chiles
- 2 cups water
- 7 ounces canned black beans, drained and rinsed
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Nutritional Values
Calories: 2136 kcal | Fat: 96g | Saturated Fat: 30g | Sodium: 4716mg | Carbohydrates: 228g | Fiber: 24g | Sugar: 18g | Protein: 84g
FAQ
- How long should you cook chorizo on the stove?
- Mexican chorizo is quite quick to prepare. Simply add it to a hot skillet, and it will be ready in about 5-7 minutes before you incorporate other ingredients.
- Is Chorizo Rice with Mexican chorizo spicy?
- The dish isn’t overly spicy. While chorizo by itself has a bit of heat, the spice level is toned down when mixed with other ingredients. You can enhance the heat by adding spices like cayenne or chipotle powder to suit your taste.
- Is it safe to eat chorizo without cooking it?
- Mexican chorizo is raw and must be cooked before eating. Unlike some Spanish chorizo varieties that are pre-cooked, Mexican chorizo requires cooking to be safe for consumption.
- Should you drain the fat from chorizo while cooking?
- If there’s excess grease, you can use a paper towel or bread to soak some of it up, but avoid removing it all. The fat contains flavorful spices that add to the dish’s taste.
- Why should you sauté rice before cooking it in this dish?
- Sautéing the rice helps prevent it from becoming mushy. This step adds a layer of protection, ensuring the rice grains remain separated and fluffy when cooked.
Tips
- Before slicing into the chorizo, make sure to rinse the exterior to remove any potential germs from handling in the store. This helps prevent transferring bacteria from the outside to the inside of the sausage.
- Sautéing the rice before simmering it in liquid can help prevent it from becoming mushy. This step ensures the rice grains remain separated and fluffy.
- Use the drained liquid from canned tomatoes to contribute to the flavor without adding too much excess liquid, which could lead to mushy rice.
- If there’s excess grease after cooking the chorizo, use a paper towel or bread slice to soak it up, but don’t remove all the grease, as it contains flavorful spices that enhance the dish.
Equipment
- Large Skillet with Lid
- Strainer or Fine Mesh Sieve
