Chorizo and rice
Rice simmered in brick-red chorizo fat and tomato with black beans and corn folded in, a one-pan dinner that tastes far richer than its price.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.91 a serving
- 610 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 white onion, diced
- 2 cloves garlic, minced
- 9 oz Mexican chorizo, 1 package, casing removed
- 1 can tomato sauce, 8 oz
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- ¼ cup cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
From your pantry
- 1 tsp ground cumin
- ¼ tsp salt
Each serving has about 610 calories, 23 g protein, 90 g carbs and 18 g fat, and costs about $1.91 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No tomato sauce? Crushed tomatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs mostly clear. the onion and the garlic.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Squeeze the chorizo into a large, deep that has a lid and cook over medium-high for 5 to 6 minutes, breaking it up, until with no pink left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 6 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Add the onion and cook 3 minutes, until soft, then stir in the garlic and cumin for 30 seconds.
Medium heatTimer: 3 min
Add the rice and stir for 2 minutes, until every grain is coated in the red fat.
Medium heatTimer: 2 min
Pour in the tomato sauce, broth and salt, and bring it .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and cook 18 minutes without lifting the lid.
Low heatTimer: 18 min
Dolly’s tip: Set a timer and walk away. Peeking lets the steam out and leaves crunchy rice.Turn off the heat, scatter the beans and corn over the rice without stirring, cover again, and let it 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Fluff everything together with a fork and serve with cilantro and lime.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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