Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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!
