Chorizo Rice Skillet with Black Beans and Corn

A flavorful one-pot rice skillet with crispy chorizo, bell pepper, black beans and corn, cooked in a single pot. Lime and fresh coriander add freshness at the end.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 1 pc onion
• 2 pc garlic cloves
• 150 g chorizo, sliced
• 2 pc red bell pepper, diced
• 2 tbsp olive oil
• 300 g long-grain rice
• 2 tsp sweet paprika powder
• 1 tsp ground cumin
• 1 can chopped tomatoes
• 800 ml water
• 1 can black beans, drained
• 1 can corn kernels, drained
• 1 pc lime
• 1 bunch coriander
• salt
• pepper

Method

1. Peel and finely dice the onion and garlic. Slice the chorizo and dice the red bell pepper.
2. Heat the olive oil in a large pot with a lid over medium heat. Fry the chorizo until crispy, about 3 minutes, then remove it from the pot and leave the fat in the pot.
3. Sweat the onion, garlic and bell pepper in the chorizo fat for about 4 minutes, until the onion is translucent.
4. Add the rice and toast it for 1 minute while stirring. Stir in the paprika powder and cumin.
5. Pour in the chopped tomatoes and the water, season with salt and pepper, and bring to a boil.
6. Reduce the heat, cover the pot and simmer the rice for about 15 minutes, until it has absorbed the liquid.
7. Fold in the black beans and corn, return the chorizo to the pot and heat for another 3 minutes without the lid.
8. Halve the lime and squeeze the juice over the rice skillet. Coarsely chop the coriander, sprinkle it over the dish and serve hot.