Lunch: Smoky Black Bean Rice

Ingredients

2 tablespoons vegetable oil
4 ounces Mexican chorizo, casing removed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/2 jalapeno, seeded and finely chopped
2 cups cooked white rice
One 14-ounce can black beans, drained and rinsed
1 teaspoon ground chipotle chile powder
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
3 scallions, chopped
1/4 cup chopped fresh cilantro

Instructions

In a large skillet with high sides, heat the oil over medium-high heat. Add the chorizo and break it up as much as you can with a wooden spoon. Cook it until its pretty much cooked through and has rendered some of its fat, 3 to 4 minutes. If the chorizo renders more than 2 tablespoons of fat, pour off all but 2 tablespoons of the fat. Reduce the heat to medium and add the onion to the skillet. Cook until the onion is translucent, about 3 minutes. Add the garlic and jalapeno and cook until the mixture has cooked down quite a bit, 4 to 5 minutes. Add the rice, beans, chile powder, granulated garlic, cumin, oregano and turmeric and season with salt and pepper. Stir everything together with a fork to mix the rice and beans with the spices. Cook for about 5 minutes, giving the mixture a stir every now and then. Remove from the heat. Scatter the scallions and cilantro all over the top and gently mix them in so some are on top and some are mixed throughout the dish.

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