This all in one skillet meal is made with smokey Portuguese chourico, vegetables, black beans and rice for a deliciously satisfying weeknight meal.
Simmered together in one pan, all of the ingredients blend into a rich, savory dish that deliver a robust flavor with minimal cleanup.
Not only is this skillet meal delicious and easy to make, but it also provides a nutritious option for busy weeknights. By incorporating a variety of vegetables and protein-packed black beans, this dish offers a satisfying meal for the entire family.
Whether you're a busy parent, a solo chef, or just looking for a tasty new recipe, this all in one skillet meal is sure to become a go-to in your kitchen. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Portuguese Chourico: You can substitute Mexican chorizo or Italian sausage.
Extra Virgin Olive Oil
Diced Vegetables: I used ½ cup onion, 2 tablespoons garlic, 1 cup peppers and 1 cup zucchini, but you can use whatever you have on hand.
Cajun Seasoning
Long Grain Rice
Chicken Stock
Black Beans: I use low sodium canned black beans that have been rinsed until the liquid runs clear.
Kosher Salt
Lime Wedges (optional garnish)
Chopped Cilantro (optional garnish)
How do you make Chourico and Rice Skillet?
Start by removing the casing from the chourico; then slice into ½-inch pieces.
Heat the olive oil in a large skillet over medium high heat; then add the chourico and cook 2-3 minutes until the meat is heated through and lightly browned.
Add the diced vegetables and cajun seasoning and cook for another 2-3 minutes until the vegetables start to soften. Next, add the rice, chicken stock, beans and salt; mix well.
Reduce the heat to low, cover the pan with a lid; then simmer for 25-30 minutes until the rice is cooked through and the liquid has been absorbed.
If the rice is still not cooked through, add a bit more stock. This can happen if the heat is too high or on some electric stovetops because the heat may not regulate accurately.
Garnish with lime wedges and chopped cilantro if desired, place the skillet on a trivet and serve family style.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Chourico Recipes
- Savory Chourico Nachos
- Chourico, Sweet Potato and Spinach Stew
- Portuguese Chourico Breakfast Tacos
- Chourico Cheddar Deep Dish Pizza
- Portuguese Breakfast Chourico and Potatoes
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Chourico and Rice Skillet
Ingredients
- 1 pound portuguese chourico
- 1 tablespoon extra virgin olive oil
- 1 cup diced zucchini
- 1 cup diced peppers
- ½ cup diced red onion
- 2 tablespoons minced garlic
- 2 teaspoons cajun seasoning
- 1 cup long grain rice
- 2 ½ cups chicken stock
- 1- (15-ounce) can black beans (rinsed)
- ½ teaspoon kosher salt
- lime wedges (optional garnish)
- chopped cilantro (optional garnish)
Instructions
- Start by removing the casing from the chourico; then slice into ½-inch pieces.
- Heat the olive oil in a large skillet over medium high heat; then add the chourico and cook 2-3 minutes until the meat is heated through and lightly browned.
- Add the diced vegetables and cajun seasoning and cook for another 2-3 minutes until the vegetables start to soften.
- Next, add the rice, chicken stock, beans and salt; mix well.
- Reduce the heat to low, cover the pan with a lid; then simmer for 25-30 minutes until the rice is cooked through and the liquid has been absorbed.
- Garnish with lime wedges and chopped cilantro if desired; serve hot.
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