Spanish chorizo, boneless chicken, black beans and Jasmine rice combine with zesty lime and cilantro in this deliciously easy one pot meal.
Cinco de Mayo is coming up on May 5th and as I was looking back at some of my older recipes I found this recipe for Chorizo, Chicken & Black Beans with Rice.
Oddly enough, it was buried in with a roundup post from several years ago and I thought it deserved the chance to shine on it's own.
It's incredibly delicious and SO easy to make. I also love how it's a one-pot, all-in-one kind of meal. It just makes preparing dinner that much easier don't you think?
Chorizo, chicken, black beans, rice, fresh lime and cilantro make this dish incredibly festive for your Cinco de Mayo celebration, or any time of year for that matter. ~Enjoy!
Ingredients Needed
For this recipe you'll need the following ingredients:
- Spanish chorizo
- boneless chicken breasts
- butter
- jasmine rice
- garlic
- extra virgin olive oil
- chicken bouillon cubes
- lime
- black beans
- fresh cilantro
How do you make Spanish Chorizo, Chicken and Beans?
Heat oil in large non-stick saute pan over medium heat; then add the chorizo and garlic. Heat sausage for approximately 5 minutes; set aside. Add chicken to the same pan and cook through until white approximately 5 minutes; set aside.
Next, add the butter, rice, lime zest and juice to the same pan and allow to lightly brown for about 2 minutes; then add the bouillon cubes and 1 cup of the water. Reduce heat to a simmer and cover. Allow liquid to evaporate then add another cup of water. Repeat for the third cup of water.
When the liquid from the third cup of water is almost evaporated, add the black beans, cilantro and the cooked chorizo, garlic and chicken. Stir well and garnish with chopped cilantro.
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Chorizo, Chicken and Black Beans with Rice
Ingredients
- 4 ounces spanish chorizo (skin removed and diced into bite sized pieces)
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- 6 ounces boneless chicken breasts (diced into bite sized pieces)
- 1 teaspoon butter
- 1 cup jasmine rice
- 2 chicken bouillon cubes
- 1 lime (zest and juice)
- 3 cups water
- 1- (15-ounce) can black beans (rinsed)
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat oil in large non-stick saute pan over medium heat; then add the chorizo and garlic. Heat sausage for approximately 5 minutes; set aside.
- Add chicken to the same pan and cook through until white approximately 5 minutes; set aside. Add the butter, rice, lime zest and juice to the same pan and allow to lightly brown for about 2 minutes; then add the bouillon cubes and 1 cup of the water.
- Reduce heat to a simmer and cover. Allow liquid to evaporate then add another cup of water. Repeat for the third cup of water.
- When the liquid from the third cup of water is almost evaporated, add the black beans, cilantro and the cooked chorizo, garlic and chicken. Stir well and garnish with chopped cilantro.
Notes
Nutrition
WatchMiCook says
Loved this dish! Thanks for sharing such an easy recipe!
Carrie's Experimental Kitchen says
You're welcome, I'm glad you enjoyed the recipe!
Daniel says
Found this recipe while googling the random ingredients left in my kitchen before moving out. Thanks for providing a delicious and easy recipe for them!
Carrie's Experimental Kitchen says
I'm glad you enjoyed it!
Anne says
So you cook everything in one pan? Thanks.
Carrie's Experimental Kitchen says
Yes I do...easy cleanup!