Beans, Chorizo, and Brown Rice

This recipe is from Just Eat Food and I’m so grateful for it! It’s a simple “mash-up” of beans, rice, and chorizo, but it definitely doesn’t taste simple. This dish was quick, easy (it took about 20 minutes total), and extremely flavorful with great texture. And who doesn’t love the rich, spicy flavor of chorizo? I ate the leftovers the next day for lunch and it was even better. You can top it with whatever you like; I chose cheese, sour cream, and scallions. This is definitely a hearty meal, which is perfect for these cold winter days and nights! Kramer and I both can’t wait to eat this again. I hope everyone is having a good holiday season! Recipe after the jump.

Your easy to find ingredients. I used boil-in-a-bag brown rice from Fresh and Easy that I think is fantastic.

Chop up your onion (I used a red one because that’s what I had) and throw it in your pan for a few minutes with the olive oil

Then chop up your tomato and garlic and add them to the onion.

Cook for about 5 minutes.

Now add the chorizo, cumin, hot sauce, and beans.

Cook for 10-15 minutes, or until the chorizo is cooked through. Smash some of the beans with your cooking utensil to give the dish a more rustic look.

Now, fill your bowl about 1/3 of the way full with your cooked rice.

Top that with your bean and chorizo mixture.

Chop your scallions, if you’re using them for a topping (they have a great crunchy texture and a subtle onion flavor, which is perfect for this dish).

I topped mine with shredded pepper jack cheese, low-fat sour cream, and scallions.


I couldn’t eat another bite! Well…maybe one more bite.

Beans, Chorizo, and Brown Rice
Cook time: 
Total time: 


  • 1 teaspoon olive oil
  • 1 small red/white/yellow/whatever you want onion, diced
  • 1 tomato, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • ½ pound chorizo (depending on if you buy it in casing or fresh, you can slice it or break it up like you would ground beef, which is what I did)
  • 1 15 ounce can no-salt-added black beans, mostly drained
  • 1 15 ounce can no-salt-added pinto beans, mostly drained
  • A dash of hot sauce, to taste (I did 3-4 dashes)
  • Brown rice, cooked according to package directions
  • Shredded cheese, chopped scallions, sour cream (optional, for garnish)

  1. Add the oil to a large sauce pan and turn to medium heat.
  2. Toss in onion and stir occasionally for about 5 minutes. Add tomato and garlic and cook for 5 more minutes.
  3. Add cumin, chorizo, hot sauce and beans. Smash some of the black beans with the back of your cooking utensil to give them a nice, “been cooking all day”, kind of feel. Cook for about 10 minutes to make sure everything is heated through and that the chorizo is cooked.
  4. Serve over brown rice and garnish with shredded cheese, scallions, more hot sauce, sour cream.

Adapted From


19 Responses

  1. Jessica says:

    This looks INCREDIBLE. I will definitely be making this at my next opportunity!

  2. I never heard of chorizo. What is it? This looks really good and want to give it a try =)

  3. Kevin says:

    That looks so tasty!

  4. trudy says:

    Made a similar recipe using minute brown rice, diced canned tomatoes, spices and fillet fish which was marinated with lime juice, garlic and olive oil. Will serving the rest as a side dish with roasted brisket today.

  5. Jonathan says:

    we make something very similar. try simmering your beans w/ some ham stock… whoa, kicks it up. also adding fresh cilantro at then a squeeze of fresh lime juice brightens it up.

  6. Ingrid says:

    Yum! That looks right up our alley!
    Your photos of the dish look terrific! So often foods that are “brown” just don’t look too tasty but yours look great and do the dish justice!

  7. [...] Beans, Chorizo, and Brown Rice This recipe is from Just Eat Food and I’m so grateful for it! It’s a simple “mash-up” of [...] [...]

  8. I will ask my wife to cook this…
    that looks so yummy…

  9. Gia says:

    How spicy is this dish? It looks yummy.

  10. Stephen says:

    I made this tonite, turned out great!!! Awesome recipe

  11. Ducker says:

    One of my favorite meals of all time…

  12. Rhonda says:

    I make something similar to that but with Soyrizo, just as yummy but much less fat!

  13. [...] Beans & Chorizo recipe that sounds like it would work without the brown rice to make it lower carb. I love [...]

  14. [...] yummy chorizo and bean recipe that I reckon would work without the brown rice to make it low carb [...]

  15. Laura says:

    I made this with soyrizo and it was delicious. I can only imagine how much better it would be with real chorizo! Next time. And like you, I ate leftovers for a couple days after and it was better than the first night.

  16. Sol says:

    Really easy and tasty. I used some soy chorizo from Traders that I wanted to finish up, and combined with the regular chorizo and it was really good. I like that it comes together so fast, and can be done in a Wok too. The beans really just add some fiber to this that makes it a good chili substitute or the next best thing.

    Thank you for sharing.

  17. thecrepesofwrath says:

    Gia: Thanks! It’s not overly spicy; you can omit the hot sauce if you don’t like things to be too hot. :)

  18. thecrepesofwrath says:

    Cosmic: The type of chorizo I used in this recipe is a ground Mexican sausage. It’s spicy from the peppers and spicy used in it. You can buy dried/cured chorizo, too, and it can be made from pork, chicken, or beef. It’s delicious!

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