Mexican Rice and Beans
Amped up with chorizo, tomatoes and a slew of toppings, rice and beans transforms into a tantalizing complete meal.
(17 votes, average: 3.88 out of 5)
Ingredients
- 2 bags Success® Brown Rice
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 lb chorizo sausage, casings removed
- 1 onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (19 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup shredded Mexican Blend cheese
- 1 cup sour cream
- 2 tbsp finely chopped fresh cilantro
- 6 lime wedges
Instructions
Success® Brown Rice is a hearty base for plenty of tasty add-ins in this savory, spicy, satisfying dish. Set toppings out at the table and invite diners to customize their own bowl.
Step 1
Prepare rice according to package directions, substituting chicken broth for water. Drain rice, reserving 1/2 cup of chicken broth.
Step 2
Heat oil in a large skillet over medium heat. Cook chorizo sausage for 5 minutes, or until lightly browned. Stir in onions, jalapeños, chili powder, cumin, salt and pepper. Cook for 3 minutes, or until vegetables are slightly softened.
Step 3
Add black beans, diced tomatoes and reserved chicken broth to skillet. Bring to a boil and stir in rice. Cover and cook for 3 minutes, or until most of the liquid is absorbed. Let stand, covered, for 5 minutes.
Step 4
Divide rice among plates. Top with cheese, sour cream and cilantro. Serve with lime wedges.
