We love Mexican chorizo and are always looking for ways to incorporate it into our recipes.... so on a quiet Saturday.... out came the skillet and the chorizo ... and a quick look into the pantry... and a new recipe was born... a delicious one at that.
This makes a terrific side dish... or even a meal in itself...
You will probably need to drain off some of the fat that renders when cooking the chorizo... depending on how fatty your chorizo is.... just don't drain it all off... you will need some for the onions and garlic.
You can usually find chorizo in the supermarket... Mexican chorizo comes in plastic casings... looks like orangey hot dogs... just snip the end and squeeze out the chorizo into your skillet.
I seasoned the dish with my Fajita seasoning... make your own... don't bother with the commercial stuff... it's easy and you know exactly what's in it... click here for the recipe.
I used plain diced tomatoes.. but if you want to add some kick... use a can of Rotel Tomatoes.
This was super easy to make.. I hope you try it!
Recipe: Chorizo Black Beans and Rice
All you need:
4 links of chorizo
1 medium onion, chopped
2 gloves garlic, finely chopped
1 can Hunts Diced Tomatoes
1 cup uncooked Minute Rice
1 cup chicken broth
1 can black beans, drained and rinsed
1 tablespoon Fajita seasoning
All you need to do:
Remove the chorizo from the casing and cook in a large skillet, over medium high heat until cooked through. Drain off all but about a tablespoon of grease or if you prefer.. drain it completely off and add 1 tablespoon olive oil to the skillet.
Add the onions and cook for about 2 minutes... then add the garlic and cook until onions are soft... do not brown... lower the heat if necessary and stir frequently.
Add the rice and mix well... cooking for a few minutes. Add the canned tomatoes, chicken broth, black beans and Fajita seasoning. Stir well... place the lid on the skillet and cook for about 8 minutes until the rice is cooked... stirring occasionally.