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<\/p>\nThis black beans and rice recipe is going to knock your socks off! Adding chorizo brings the flavors to the next level, with its layers of smokiness and spiciness. This is the best black beans and rice you will ever have!<\/p>\n
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<\/div>\nWant to up your game for Cinco de Mayo? Want to kick “boring” and “bland” to the curb? Today you are in luck, because I’m sharing the BEST recipe for Black Bean Rice. <\/p>\n
What’s the secret to making it taste so dang good? I’ll tell you. It’s Mexican Chorizo.<\/p>\n
Mexican chorizo is a kind of uncooked pork sausage flavored with different types of dried chili peppers. It usually comes in a casing that needs to be removed before cooking.<\/p>\n
Because of the spices, the chorizo looks very red, and retains that red color, even when it is cooked. <\/p>\n
Too cook it, you just crumble it in a pan and cook like you would cook any other type of ground meat.<\/p>\n
You can find it in the meat section of most stores. (If you have trouble locating it, ask the person who works at the meat counter).<\/p>\n
If you can’t find it or don’t want to use it, you can substitute regular ground pork or pork sausage and add your own Mexican flavorings.<\/p>\n
Spanish chorizo is also made with pork, but it is traditionally spiced with paprika. It’s also cooked and cured and appears much like salami, or any other kind of ready-to-eat meat you’d find on a fancy cheese board.<\/p>\n Make sure you get Mexican chorizo for this recipe.<\/p>\n Here’s what you’ll need for this amazing recipe. Feel free to experiment and swap out spices to your liking!<\/p>\n <\/p>\n Pin it to save for later!<\/a> <\/p>\n The first thing you’ll need to do is cook your chorizo in a large skillet with high sides over medium-high heat. If you don’t have chorizo, you can use regular ground pork or sausage and add your own Mexican spices while it is cooking. Some suggestions are chili powder, chipoltle powder, and cayenne pepper.<\/p>\n The chorizo will render quite a bit of fat. If you get more than two tablespoons, pour the excess out of the pan (Carefully! And not down the sink!)<\/p>\n Turn the heat down to medium and add half of a chopped yellow or white onion to the meat. Cook until the onion is translucent, about three minutes.<\/p>\n Then add the garlic and jalapeno and cook for another minute or two.<\/p>\n All that’s left is to add the rest of the ingredients (be sure you drain and rinse the canned black beans first) and stir. Heat for about five minutes, until everything is hot.<\/p>\n To serve, just sprinkle with chopped green onions and cilantro. (I had no cilantro, which is why you don’t see any in these pictures. But I highly recommend the cilantro).<\/p>\n This smoky Black Bean Rice is the perfect side to any kind of Mexican dish. I recommend serving it with any (or all!) of the following!<\/p>\n Chimichangas with Chicken, Pork, or Beef<\/a>. (Make these with leftover meat!)<\/p>\n Homemade Tortilla Chips<\/a><\/p>\n Classic Guacamole<\/a><\/p>\n Secret Ingredient Pico de Gallo<\/a><\/p>\n Brazilian Lemonade<\/a><\/p>\n This recipe adapted from Smoky Black Bean Rice on the Cooking Channel<\/a>.<\/p>\n![\"Ranchero](\"https:\/\/images-na.ssl-images-amazon.com\/images\/I\/61ngpEb-ALL.jpg\")
<\/a><\/p>\nWhat is Spanish Chorizo?<\/h2>\n
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<\/a><\/p>\nIngredients for Black Bean Rice<\/h2>\n
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\n\nBlack Bean Rice<\/h2>\n
\nFollow Melissa on Pinterest<\/a><\/p>\n<\/div>\n<\/div>\nHow to Make Black Bean Rice<\/h2>\n
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