Prep (Mise en Place)

1. Remove the chorizo from its casing so it’s easy to break apart while cooking.
2. Dice the onion and red bell pepper into small, uniform pieces to help them cook evenly.
3. Mince the garlic finely to ensure it distributes its flavor throughout the dish.

Making the Rice

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.