Chorizo Rice And Beans Recipe Recipe For Chicken

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MEXICAN RICE AND BEANS WITH CHORIZO



Mexican Rice and Beans with Chorizo image

This Mexican rice and beans recipe is loaded with spicy chorizo, black beans, and tomatoes, huge on flavor, great as a side dish or main.

Provided by Mike Hultquist

Categories     Side Dish

Time 50m

Number Of Ingredients 16

2 tablespoons olive oil
1 medium yellow onion (chopped)
2 jalapeno peppers (chopped - Or MORE as desired)
8 ounces Mexican chorizo
4 cloves garlic (chopped)
1-1/2 cups long grain rice
12 ounces diced tomatoes
12 ounces black beans (canned)
2 cups chicken broth ( + more as needed)
½ cup frozen corn (or fresh corn if you can get it!)
1-2 tablespoons chili powder (I used a combination of ancho powder and cayenne powder)
½ teaspoon cumin
1 teaspoon Mexican oregano
Salt and pepper to taste
1-2 tablespoons favorite hot sauce (+ more for serving)
Cilantro and crumbly white cheese for serving

Steps:

  • Heat a large pan to medium heat and add olive oil.
  • Add onion and jalapeno peppers and cook about 5 minutes to soften.
  • Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
  • Add garlic and cook another minute, until you can smell the yummy garlic.
  • Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
  • Add the black beans, tomato sauce and broth. Stir.
  • Add the corn, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
  • Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
  • Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!

Nutrition Facts : Calories 440 kcal, ServingSize 1 serving

CHICKEN AND CHORIZO RICE



Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

CHICKEN WITH CHORIZO AND BUTTER BEANS



Chicken with Chorizo and Butter Beans image

I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.

Provided by Sackville

Categories     Stew

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

4 chicken pieces (drumsticks and thighs are good)
1 teaspoon smoked paprika
1 tablespoon olive oil
100 g raw chorizo sausage, cut into bite-sized pieces
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
300 g chopped tomatoes
400 g butter beans
1 sprig thyme
1 bay leaf
salt and pepper

Steps:

  • Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
  • Lift out the chicken and add the chorizo to the pan.
  • When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
  • Add the garlic and a tablespoon of parsley.
  • Cover and cook gently for another 10 minutes.
  • Add the tomatoes and beans and give it a stir.
  • Add a little water if the mixture is a bit thick.
  • Return the chicken to the pot, along with the thyme and bayleaf.
  • Turn up the heat and bring up to a simmer.
  • Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
  • Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
  • Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE



One Pot Wonder Spanish Rice with Chorizo Recipe image

Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. It all comes together in one pot. And, it's ready in about 30 minutes!

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 33m

Number Of Ingredients 11

1 15 oz. can black beans, drained and rinsed
1 10 oz. can Rotel diced tomatoes and chilies
1 cup chicken broth (or any broth)
1 medium sweet bell pepper (seeded and chopped)
1 small yellow onion (chopped)
½ cup uncooked rice
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 lb. chorizo sausage links (sliced into 1/2 inch pieces (about 4 links))

Steps:

  • Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
  • Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
  • Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
  • Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.

Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 459 kcal, Carbohydrate 47.7 g, Protein 21.8 g, Fat 20.3 g, SaturatedFat 7.6 g, Fiber 8 g

BLACK BEAN AND SPANISH CHORIZO WITH RICE



Black Bean and Spanish Chorizo with Rice image

This is a great one-pot dish. Don't know if it has a heritage, but I like it. I am a huge fan of Spanish chorizo and this is a great quick dish. I like it; if you don't, let me know how you change it!

Provided by Brad

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 51m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 link Spanish chorizo
1 onion, diced
4 cloves garlic, minced
1 cup uncooked rice
4 cups chicken stock
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 tablespoon ground cumin
1 teaspoon Spanish paprika
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Heat olive oil in a pan over medium-high heat. Cook chorizo, stirring gently, until browned, 5 to 7 minutes. Transfer to a plate. Add onion and garlic to the pan; cook and stir until lightly browned, about 5 minutes. Add rice. Cook, mixing occasionally, until coated in oil, 2 to 4 minutes.
  • Pour chicken stock into the rice mixture; bring to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and reduce heat to medium. Cook until rice is tender, about 15 minutes, adding more water if needed. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to 6 minutes more.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 63.2 g, Cholesterol 19.3 mg, Fat 10.9 g, Fiber 9.6 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 2044.3 mg, Sugar 2.6 g

SPANISH CHORIZO RICE RECIPE



Spanish Chorizo Rice Recipe image

Spanish chorizo rice ​​is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!

Provided by Paulina

Categories     Rice Recipes​

Time 45m

Number Of Ingredients 13

2 cups (270g) Spanish style chorizo
1 onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tsp salt
1 tomato, diced
4 cloves of garlic
1 2/3 cups (290g) long-grain rice
1 tbsp lemony thyme
3 1/2 cups (750ml) water
1 g saffron powder
2 tsp chicken broth powder (or bouillon cube)
2 tablespoons olive oil

Steps:

  • In a saucepan, cook the sliced ​​chorizo ​​for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
  • Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
  • After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
  • Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
  • For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
  • Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.

Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat

SPANISH CHORIZO RICE



Spanish Chorizo Rice image

This family-friendly Spanish chorizo rice makes a healthy, filling and affordable meal that everyone will love! Made with charred chorizo sausage, capsicum and Spanish inspired spices, this hearty, flavourful dish all comes together in one pot- in less than 30 minutes!

Provided by Andrea Geddes

Categories     healthy     Main Course     Side Dish

Time 25m

Number Of Ingredients 17

1-2 chorizo sausage (thinly sliced)
2-3 tbsp olive oil
1 brown onion (diced)
2-3 cloves garlic (peeled and finely chopped)
1 tsp paprika
1/2 tsp cumin powder
black pepper
chilli powder (OPTIONAL- to taste)
1 1/2 cups long grain rice
2 capsicum (red and yellow, diced)
1 cup frozen peas
1 cup frozen corn
3-3 1/2 cups chicken stock
3 tbsp tomato paste
juice of half a lime
lime wedges
1/3 cup fresh parsley (chopped)

Steps:

  • In a large, non-stick frying pan or French pan, heat the oil over medium heat. Add the chorizo slices and fry, until the chorizo has become crispy and browned around the edges. Remove the chorizo from the pan and set aside for later.
  • Leaving the oil from the cooked chorizo in the pan over medium heat, add the onion, garlic, paprika, cumin, pepper and chilli powder and stir until fragrant. Add the rice and stir for a few minutes, until the rice becomes clear.
  • Add the vegetables, stock and tomato paste and stir. Bring to a low simmer.
  • Cover the pan with a lid and reduce the heat to low. Cook, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
  • Add the chorizo back into the pan, stir and cover. Turn the heat off and allow to sit, covered, for around 5 minutes.
  • Stir through the lime juice and parsley and serve immediately, with extra lime wedges.

Nutrition Facts : Calories 338 kcal, Carbohydrate 58 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 273 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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