(On the plus side, except for the chorizo, all the other ingredients were already in-house. So, yay for that!)
I used Supremo fresh Mexican chorizo for this recipe, because I knew I wanted loose meat and not chunks of cured/dried sausage and that was all my grocery store had for fresh. It's packaged in inedible plastic casings and I just cut off the ends and squeezed the meat out like toothpaste. That sounds kind-of disgusting, I know, but it cooked up delicious.
Chorizo Rice & Bean PotServes: 6
- 1 Tbsp olive oil
- 1 cup chopped onion
- 4 cloves garlic, crushed
- 14 oz fresh Mexican chorizo [Supremo]
- 1 cup medium grain white rice [Goya]
- 14½ oz can no salt added diced fire-roasted diced tomatoes, undrained [Muir Glen]
- 1½ cups low-sodium chicken broth [Pacific Organic]
- 1 cup frozen corn
- 14½ oz can low-sodium black beans, drained and rinsed
- In a large pot over medium heat, sauté onion, garlic, and chorizo, bashing the meat with a spoon to break it up as it cooks, until onion is tender and chorizo is cooked and crumbled (about 8 -10 minutes).
- Drain off most of the fat, leaving approximately 1 tablespoon behind. Stir in rice and sauté for 3-4 minutes.
- Add tomatoes and broth. Bring pot to boil. Reduce heat to low and simmer covered for 20 minutes, stirring occasionally, or until liquid is absorbed and rice is tender. Stir in beans and corn. Cook 10 minutes more or until heated through. Season to taste.