Chorizo Black Rice
Arroz Negro con Chorizo
Recipe Yield
6 servings
Cooking time
20 minutes
Rate this recipe
Ingredients
- 3 tablespoons vegetable oil
- 1 pound Mexican chorizo or Longaniza-style sausage
- 1/2 cup finely chopped white onion
- 1 to 2 fresh xcatic, banana, yellow wax, or güero chiles stemmed, seeded and chopped
- 2 cups jasmine white rice
- 2 sprigs fresh epazote or cilantro stems removed, leaves coarsely chopped, plus more for garnish
- 4 cups cooking broth from Black Beans from the Pot
- 1/2 teaspoon kosher or sea salt or to taste
To Prepare
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chorizo, and cook for 5 to 6 minutes, until cooked through, browned, and it has rendered its fat. Remove with a slotted spoon and set aside.
- Add the onion and chile and cook for a few minutes, stirring a couple times, until they soften. Add the cooking broth from the black beans and rice, stir, and add in the epazote or cilantro and salt, and stir again.
- Bring to a rolling boil, cover the pan, and reduce the heat to the lowest setting. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
- Fluff the rice with a fork, add the chorizo and mix. Top with more fresh cilantro or epazote and serve.
Comments
10comments inChorizo Black Rice
John Blackwood
Jan 22
Another delicious recipe. I am lucky and can find everything I need at locally owned markets.
Pati Jinich
Jan 27
Yay! Glad to hear you liked it John!
Pauline
Jan 12
Everything you do looks delicious
Pati Jinich
Jan 14
Thanks so much!
Amanda Aguilar panama
Nov 10
Bueno muy bueno
Pati Jinich
Nov 25
So happy you liked it Amanda!
Anonymous
Oct 29
You don’t add beans to it?
Pati Jinich
Nov 03
I didn’t add any whole beans to this one, just the broth, but now that I think about this it is really a great idea!
Jan
Oct 25
Pato, this sounds delicious, but I’m confused about where I’m supposed to get the cooking liquid from the beans! The recipe for the beans says to purée the cooked beans and their broth, which means there wouldn’t be any left over for this recipe. ???
Pati Jinich
Nov 03
Yes, in this case, you will have to cook beans from scratch and use the broth for this recipe and not for the other 🙂 Or you can always make traditional Frijoles Negros de la Olla and use that broth https://patijinich.com/black-beans-from-the-pot/