Mexican Rice and Beans with Chorizo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced rice cooked with chorizo, black beans, corn, and tomatoes in a savory blend of cumin, chili powder, and oregano. This flavorful side can also stand alone as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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, drained)
- 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
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1025mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 377mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.