Chorizo Spanish Rice Recipe

Name: Chorizo Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 1/2 ounce) box Spanish rice mix (I Use Zattarain's); 1 (14 ounce) can diced tomatoes (I use fire roasted garlic by Hunts); 1 lb chorizo sausage; 1 (16 ounce) bag sweet corn; 1 (14 ounce) can black beans; 1 (4 ounce) can diced green chilies; salt; pepper; garlic; hot sauce

Servings: persons

1 (7 1/2 ounce) box Spanish rice mix (I Use Zattarain's)
1 (14 ounce) can diced tomatoes (I use fire roasted garlic by Hunts)
1 lb chorizo sausage
1 (16 ounce) bag sweet corn
1 (14 ounce) can black beans
1 (4 ounce) can diced green chilies
salt
pepper
garlic
hot sauce

1
Begin the rice as stated on the box.
2
Drain and rinse the black beans and green chilis.
3
Brown the chorizo in a pan over medium high heat.
4
Drain and set aside.
5
In the pan over medium heat add the corn, beans, and chillis, season to taste with salt, garlic, pepper, and hot suace.
6
Heat through, and add back the chorizo.
7
Once rice is finished mix with the corn and chorizo mix, season to taste.
8
Serve over corn bread and top with cheese or sourcream if you're inclined.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (7 1/2 ounce) box Spanish rice mix (I Use Zattarain's), 1 (14 ounce) can diced tomatoes (I use fire roasted garlic by Hunts), 1 lb chorizo sausage, 1 (16 ounce) bag sweet corn, and more.

Yes, Chorizo Spanish Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Spanish Rice

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