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Smoky Mexican chorizo, tender rice, and creamy black beans come together in this one-pan chorizo rice dish packed with bold flavor. Perfectly seasoned and simmered to perfection, this hearty, comforting meal is one you’ll want to make again and again
A Culinary Delight for Cinco de Mayo
Growing up in Southern California, just 50 miles from the Mexican border, I was surrounded by incredible Mexican food. It wasn’t just something you found in Mexican restaurants, which were plentiful—but authentic, home-cooked meals were everywhere, from backyard gatherings to neighborhood celebrations. Indeed, our next-door neighbors were Mexican immigrants, and their kitchen always had rich, comforting aromas filling the air. One afternoon, sitting at their table, I had my first taste of homemade chorizo rice with black beans, and it was a revelation—rich, smoky, and deeply comforting, a world away from the bland flavors so common in many Americanized Mexican restaurants.
The problem was, I had no idea how they made it! As I’ve talked about many times, my love for food started early, and working in an Italian restaurant only deepened my appreciation for how simple, quality ingredients come together to create something extraordinary. That passion eventually led me to experiment with the Mexican flavors I had grown up with, searching for ways to incorporate them into my cooking. Recreating this Chorizo Rice with Black Beans recipe was one of the first steps part of that journey—a dish inspired by those early meals and refined through years of trial and error, and a deep respect for authentic ingredients.
With Cinco de Mayo approaching, it felt like the perfect time to share this recipe.
Why You’ll Love This Recipe
- Bold, Authentic Flavors – Mexican chorizo’s smoky, spicy kick pairs perfectly with the rich, savory depth of seasoned rice and creamy black beans, creating a dish bursting with flavor in every bite.
- Easy One-Pan Meal – This Chorizo Rice with Black Beans recipe keeps things simple by cooking everything in one cast iron skillet, making cleanup a breeze while allowing the flavors to come together beautifully.
- Perfect for Any Occasion – Whether celebrating Cinco de Mayo, hosting a casual dinner, or meal-prepping for the week, this dish is versatile enough to fit any mealtime.
- Customizable to Your Taste – Want more heat? Add extra spices or jalapeños. Would you prefer a little freshness? A squeeze of lime and some chopped cilantro take it to another level. This dish can be easily adjusted to suit your preferences.
Choosing the Right Chorizo
A key ingredient in this dish is Mexican chorizo, but not all chorizo is created equal. If you’ve only ever purchased plastic tubes of mass-produced chorizo from a grocery store, you’re about to have an epiphany. Store-bought chorizo typically contains a very high percentage of fat, which means much of it will render into grease when cooked. In contrast, chorizo from a Mexican meat market—or carnicería—tends to have a far better balance of lean meat to fat, making it easier to cook with and giving the dish a more robust texture. If you’re using grocery store chorizo, you’ll likely need at least 50% more to account for the fat loss during cooking. Whenever possible, I recommend seeking out a carnicería for high-quality, freshly made chorizo—it makes all the difference.
It’s also important to note that Mexican chorizo is not the same as Spanish chorizo, a cured sausage. While both are flavorful, Spanish chorizo is firm, dry, and ready to eat, often sliced like salami. Mexican chorizo, on the other hand, is a fresh, highly seasoned sausage that must be cooked before eating. The two are not interchangeable in this dish—I use Mexican chorizo for its deep, smoky-spiced flavor and soft, crumbly texture, and yes, a little bit of grease, which blends perfectly into the rice and beans.
Mise en Place
The first step in preparing this Mexican Chorizo Rice with Black Beans—or any recipe— is to fully read through the instructions, gather all necessary equipment, and measure out each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is a cornerstone of culinary preparation. Especially for newer cooks, mise en place offers clarity and confidence, ensuring you understand each step, have all components within easy reach, and can move smoothly through the cooking process. Preparing ingredients and tools first saves time and helps prevent last-minute surprises, setting you up for a seamless cooking experience.
Ingredients for Chorizo Rice with Black Beans
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Mexican Chorizo – Spicy, flavorful, and packed with smoky seasoning, this fresh sausage infuses the rice with bold, rich flavor. Be sure to use Mexican chorizo, not Spanish, for the right texture and taste.
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White Rice – A neutral base that soaks up all the delicious flavors. Long-grain white rice works best, as it stays fluffy and separate when cooked.
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Diced Tomatoes with Green Chilies (such as Rotel or Del Monte) – A blend of juicy tomatoes and mildly spicy green chilies that add depth and a little kick to the dish.
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Black Beans, Drained and Rinsed – Creamy and hearty, black beans add texture and balance the spice of the chorizo. Draining and rinsing removes excess starch and sodium.
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Medium Onion, Diced (I used a white onion but any variety will work) – Adds a sweet, aromatic base to the dish, enhancing the overall depth of flavor.
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Red Bell Pepper, Diced (You can use a green or yellow pepper if that’s what you have) – A pop of color and a mild sweetness that complements the smoky heat of the chorizo.
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Fresh Garlic, Minced – A must-have for flavor, adding a warm, slightly nutty aroma that ties everything together.
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Chicken Broth – Infuses the rice with savory depth while ensuring it cooks up tender and flavorful.
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Cumin – Earthy and slightly citrusy, this spice enhances the smoky undertones of the chorizo.
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Chili Powder – A warm, slightly smoky spice blend that adds just the right amount of heat.
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Kosher Salt – Balances the flavors and enhances the natural taste of each ingredient.
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Fresh Ground Pepper – Adds a subtle kick and rounds out the seasoning.
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Fresh Green Onion, Chopped (for garnish) – A bright, fresh finishing touch that adds color and a mild onion flavor.
How to Make Chorizo Rice with Black Beans
This dish comes together in just a few simple steps, all in one skillet. Cooking the chorizo first builds a flavorful base, while the rice and beans soak up every bit of seasoning as they simmer. Here’s how to make it:
Step 1: Prep the Ingredients (Mise en Place)
Before you start cooking, it’s always best to have everything ready to go:
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- Remove the chorizo from its casing so it’s easy to break apart while cooking.
- Dice the onion and red bell pepper into small, uniform pieces to help them cook evenly.
- Mince the garlic finely to ensure it distributes its flavor throughout the dish.
Step 2: Cook the Chorizo
Heat a large cast iron skillet over medium heat and add the chorizo. While the meat is cooking, use a spurtle, wooden spoon, or spatula to break it up into small pieces. Let it cook through, stirring occasionally, for about 5 minutes.
If your chorizo renders a lot of grease, drain off most of it—leaving just a little behind to help sauté the vegetables. (If you’re using chorizo from a carnicería, you may not need to drain any grease.)
Step 3: Sauté the Vegetables
Add the diced onion and red bell pepper to the skillet with the cooked chorizo. Stir everything together, letting the vegetables soften as they absorb flavor. About 5 minutes. Once they’ve softened, stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 4: Add the Rice, Beans, and Seasonings
Now it’s time to bring everything together. Stir in the spices, rice, black beans, and tomatoes, making sure everything is well combined. Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
Step 5: Simmer Until the Rice is Tender
Once the mixture is simmering, cover the skillet and let it cook, stirring occasionally, for about 45 minutes, or until the rice is tender and the chicken broth is fully absorbed. If the rice is still firm, add a little more water as needed and continue cooking.
Step 6: Let It Rest, Then Serve
Remove the skillet from the heat and let it sit, covered, for about 5 minutes. This helps the rice finish steaming and ensures the flavors are fully developed.
Fluff the rice with a fork, then serve warm with your favorite toppings—fresh cilantro, avocado, a squeeze of lime, or a dollop of sour cream all pair beautifully with the smoky, savory chorizo.
How to Store Chorizo Rice with Black Beans
Proper storage keeps your chorizo rice fresh and flavorful for later meals. Here’s how to store it in both the refrigerator and freezer:
Refrigerator Storage
- Cool Completely – Allow the chorizo rice to cool to room temperature before storing to prevent condensation and excess moisture.
- Use an Airtight Container – Transfer the rice to a sealed container to keep it from absorbing fridge odors and drying out.
- Store for Up to 4 Days – Chorizo rice will stay fresh in the refrigerator for up to four days. Reheat in a skillet over low heat with a splash of water or broth to restore moisture.
Freezer Storage
- Portion Before Freezing – Divide the rice into individual servings or meal-sized portions for easier reheating.
- Use Freezer-Safe Containers or Bags – Store in airtight containers or heavy-duty freezer bags to prevent freezer burn.
- Freeze for Up to 3 Months – Chorizo rice freezes well for up to three months. For best results, label the container with the date.
- Thaw and Reheat – Defrost overnight in the refrigerator or reheat straight from frozen in a skillet with a little broth or water to help loosen the rice.
Mexican Chorizo Rice with Black Beans (Arroz con Chorizo y Frijoles Negros)
Smoky, spicy Mexican chorizo, tender white rice, and creamy black beans come together in this easy, one-pan meal. Simmered with tomatoes, bell pepper, and aromatic spices, every bite is packed with bold, comforting flavor. Perfect for a weeknight dinner or a festive Cinco de Mayo celebration, this hearty dish is as satisfying as it is simple to make!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 (4-ounce) servings 1x
- Category: Mexican, side
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1 pound Mexican Chorizo, removed from casing
- 2 cups White Rice
- 1 can (15-ounce) Diced Tomatoes with Green Chilies (such as Rotel or Del Monte)
- 1 can (10-ounce) Black beans, drained and rinsed
- 1 Medium onion, diced (approximately 1 cup )
- 1 Red bell pepper, diced (approximately 1 cup)
- 5 cloves Fresh Garlic, minced
- 4 cups Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Kosher Salt
- Fresh ground pepper
- Fresh green onion, chopped (for garnish)
Instructions
Prep (Mise en Place)
- Remove the chorizo from its casing so it’s easy to break apart while cooking.
- Dice the onion and red bell pepper into small, uniform pieces to help them cook evenly.
- Mince the garlic finely to ensure it distributes its flavor throughout the dish.
Making the Rice
- Heat a large cast iron skillet over medium heat and add the chorizo. While the meat is cooking, use a spurtle, wooden spoon, or spatula to break it up into small pieces. Let it cook through, stirring occasionally until cooked, about 5 minutes. If your chorizo renders a lot of grease, drain off most of it—leaving just a little behind to help sauté the vegetables.
- Add the diced onion and red bell pepper to the skillet with the cooked chorizo. Stir everything together, letting the vegetables soften as they absorb flavor. About 5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Stir in the spices, rice, black beans, and tomatoes, making sure everything is well combined. Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Once the mixture is simmering, cover the skillet and let it cook, stirring occasionally, for about 45 minutes, or until the rice is tender and the chicken broth is fully absorbed. If the rice is still firm, add a little water as needed and continue cooking.
- Remove the skillet from the heat and let it sit, covered, for about 5 minutes. This helps the rice finish steaming and ensures the flavors are fully developed.
- Fluff the rice with a fork, then serve warm with your favorite toppings—fresh cilantro, avocado, a squeeze of lime, or a dollop of sour cream all pair beautifully with the smoky, savory chorizo.
