Best 12 Chorizo And Red Beans Rice Recipes

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If hearty, flavorful meals are your culinary passion, then chorizo and red beans rice is a dish that will surely tantalize your taste buds with its vibrant flavors and satisfying textures. This classic Southern dish combines succulent chorizo sausage, tender red beans, and fluffy rice in a savory union that's bound to become a favorite in your home cooking repertoire. With its bold blend of spices, smoky chorizo, and creamy red beans, this dish is a symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a novice cook looking to explore new culinary horizons, this guide will provide you with all the information you need to create a delightful chorizo and red beans rice that will impress your family and friends.

Here are our top 12 tried and tested recipes!

CLASSIC RED BEANS AND RICE WITH CHORIZO



Classic Red Beans and Rice with Chorizo image

Provided by Nancy Olah

Categories     Slow Cooker Meals

Yield 6-8

Number Of Ingredients 13

1 pound red beans
1 tablespoon salt
2 bay leaves
2 cloves garlic, finely sliced or pressed
3 tablespoon extra virgin olive oil (divided use)
1 large onion, finely chopped
1 large red bell pepper, chopped into small pieces
1 package Trader Joe's Soy Chorizo (2 sausages), casings removed, halved lengthwise, and chopped into ¼-inch pieces
3 strips of MorningStar Farms Bacon Strips, chopped in ¼-inch pieces
Sea salt and freshly ground black pepper
Brown rice, boiled or steamed in a rice cooker
1 avocado, diced,
1 lime, juiced

Steps:

  • Soak beans overnight in about 8 cups of water and 1 tablespoon sea salt.
  • In the morning, drain the beans and rinse with fresh water.
  • Line your slow cooker with a liner, and add the soaked beans and 4-6 cups of water. Add the bay leaves and garlic, and cook on high for 8 hours.
  • When you get home from work, heat 1½ tablespoons olive oil in a skillet and sauté the onion for about 5-6 minutes. When it is translucent, add the red bell pepper, sauté for about 3-4 minutes, and then add the skillet contents to the slow cooker.
  • Sauté the chorizo in 1½ tablespoons olive oil for 4-5 minutes and remove from skillet.
  • In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker. Cook on high for at least another hour while you make your brown rice.
  • About 5 minutes before serving, dice the avocado, and douse with lime juice and a little sea salt.
  • When the rice is done, put it around the edge of a pretty soup bowl and put the red beans and chorizo in the center. Top with the diced avocado.

CHORIZO AND RED BEANS RICE



Chorizo and Red Beans Rice image

Yield 4

Number Of Ingredients 11

1 1/2 cups brown rice, uncooked
4 ounces spanish chorizo, diced
1 can red kidney beans, rinsed and drained
1 onion, chopped
1 cup celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
parsley or cilantro for garnish

Steps:

  • Cook rice in a rice cooker or according to package directions.
  • Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
  • Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

PORTUGUESE CHOURICO, BEANS, AND RICE



Portuguese Chourico, Beans, and Rice image

I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.

Provided by Raquel Teixeira

Categories     World Cuisine Recipes     European     Portuguese

Time 40m

Yield 2

Number Of Ingredients 11

2 cups water
1 cup uncooked white rice
2 tablespoons olive oil
1 dried chourico sausage, halved lengthwise and cut into 1/4-inch slices
¼ Spanish onion, finely chopped
3 cloves garlic, minced
1 ½ cups tomato sauce
½ teaspoon red pepper flakes
1 teaspoon Italian seasoning
salt and pepper to taste
½ (14.5 ounce) can fava beans, rinsed and drained

Steps:

  • Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
  • As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
  • Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g

RED BEANS AND RICE WITH HAM AND CHORIZO



Red Beans and Rice With Ham and Chorizo image

cuban style red beans made in a crock pot. the longer you cook it the better. I dont add salt as the ham and chorizo add plenty,but if you like alot of salt,,, wait til the end of cooking and taste to see if it needs more.

Provided by jamiej

Categories     Ham

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb chorizo sausage, casing removed
1 lb ham steak, diced
1 ham hock (optional)
1 small onion, chopped
2 (15 ounce) cans red beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 tablespoon garlic, minced
3 green olives, minced
1 (20 ounce) packet Sazon Goya seasoning
parsley, to taste
cayenne, pepper to taste

Steps:

  • remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
  • before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
  • serve over rice or makes great burritos.

Nutrition Facts : Calories 964.3, Fat 49.9, SaturatedFat 18.2, Cholesterol 151.1, Sodium 3440.7, Carbohydrate 58.8, Fiber 15.6, Sugar 6, Protein 69.8

RED BEANS AND RICE WITH CHORIZO



Red Beans and Rice with Chorizo image

Serve this with hot sauce on the side and let everyone spice it up to their liking. Make this recipe vegetarian by omitting the bacon and sausage, or substituting vegetarian bacon and sausage.

Time 40m

Yield Serves 4

Number Of Ingredients 9

4 slices bacon, cut into 1-inch pieces
1 yellow onion, chopped
2 celery stalks, chopped
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
2 (14.5-ounce) cans kidney beans, rinsed and drained
1 (12.0-ounce) package chorizo sausage, sliced
1 (20.0-ounce) package cooked jasmine rice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a medium pot over medium-high heat, add the bacon and cook until it begins to crisp around the edges, about 6 minutes.
  • Add the onion, celery, pepper and garlic and cook until vegetables are golden brown, about 10 minutes.
  • Add beans and chorizo, reduce heat, cover and simmer to blend flavors, about 25 minutes.
  • Heat rice according to package directions.
  • Ladle beans over rice and garnish with parsley.

Nutrition Facts : Calories 1050 calories, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1360 milligrams, Carbohydrate 150 grams, Protein 38 grams

CHORIZO RED BEANS AND RICE



Chorizo Red Beans and Rice image

Red Beans and Rice with Chorizo and Bell Pepper Saute is perfect fall Tex-Mex inspired comfort food that's still on the light side!

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 45m

Number Of Ingredients 23

2 tablespoons canola oil (or olive oil)
3 links fresh Mexican chorizo sausage (chicken or pork, approximately 3/4 pound))
1 medium onion (chopped)
1 large pepper (chopped)
3 cloves garlic (minced)
1 1/2 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 large bay leaf
1 can (15-ounce) crushed tomatoes (crushed tomatoes)
1 can (14.5-ounce) chicken broth
1 can (15-ounce) red beans (red beans, drained and rinsed)
Salt and freshly ground black pepper (to taste)
hot sauce (to taste)
cooked brown rice
2 tablespoons canola oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 green bell pepper (sliced)
3 cloves garlic (sliced)
1 tablespoon fresh lime juice
Salt and freshly ground black pepper (to taste)

Steps:

  • Heat oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. (Will not be completely cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice lengthwise, then slice into 1/2-inch pieces.
  • Meanwhile, add onion and Ancho pepper to the pan. Cook 4-5 minutes on medium-low or until beginning to soften. Add the garlic, chili powder, coriander, cumin, oregano and bay leaf and cook briefly, approximately 15 seconds.
  • Add the tomatoes, chicken broth, chorizo and beans. Bring to a boil, reduce heat to low and simmer 12-15 minutes or until thickened and chorizo is thoroughly cooked through. Remove bay leaf.
  • Season to taste with salt, black pepper and hot sauce. Serve with brown rice and sauteed peppers.
  • Heat canola oil in a saute pan over medium-high heat. Add the bell peppers and garlic and cook 3-4 minutes or to desired doneness. Add lime juice and salt and pepper to taste. Serve atop beans and rice.

Nutrition Facts : ServingSize 1, Calories 399 kcal, Carbohydrate 9 g, Protein 6 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 730 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g

RICE AND BEANS, SPANISH STYLE



Rice and Beans, Spanish Style image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 Servings

Number Of Ingredients 17

1 red bell pepper
EVOO, for drizzling
12 ounces Spanish chorizo, diced into bite-size pieces
2 tablespoons butter
1/2 cup broken spaghetti
1 cup long-grain rice
1 healthy pinch saffron (about 24 threads)
1 quart chicken stock
Kosher salt
4 cloves garlic, sliced
1 to 2 red Fresno chile peppers, sliced
1 large onion, chopped
2 tablespoons tomato paste
1/4 cup dry sherry or 1/2 cup white wine
One 15-ounce can white beans or chickpeas, drained
1 small bundle black or Tuscan kale, stripped and chopped or shredded
Freshly grated nutmeg

Steps:

  • Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
  • Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
  • Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
  • Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
  • Serve the rice in shallow bowls and top with the sausage and beans.

CHORIZO, BEANS AND RICE



Chorizo, Beans and Rice image

I found this recipe on the Betty Crocker website. We don't care at all for Minute Rice, so I substituted cooked long grain rice.

Provided by Pinay0618

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces bulk chorizo sausage
1 (18 ounce) can progresso recipe starters creamy portabella mushroom cooking sauce
1 (19 ounce) can progresso red kidney beans, rinsed, drained
1 1/2 cups uncooked instant rice
1/2 cup sliced green onion (8 medium)
crumbled Cotija cheese
cilantro leaf

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until thoroughly cooked. Drain on paper towels.
  • Stir in cooking sauce, 1/2 cup water and the beans; heat to boiling. Stir in rice and green onions; remove from heat. Cover and let stand 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 698.1, Fat 33.6, SaturatedFat 12.4, Cholesterol 75, Sodium 1060.5, Carbohydrate 62.5, Fiber 11, Sugar 0.7, Protein 35.2

CHORIZO AND BEANS



Chorizo and Beans image

Make and share this Chorizo and Beans recipe from Food.com.

Provided by CJAY8248

Categories     One Dish Meal

Time 40m

Yield 1 large pot, 4 serving(s)

Number Of Ingredients 12

1 lb chorizo sausage, sliced
2 cups rice, cooked
3 cups beans, cooked
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon ground chipotle chile pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried cilantro
1 teaspoon annatto seasoning
1 medium onion, chopped
salt and pepper

Steps:

  • Cook rice as directed.
  • In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
  • Cook until warmed through.
  • Stir into cooked rice and serve.

Nutrition Facts : Calories 921.4, Fat 47.7, SaturatedFat 17, Cholesterol 100, Sodium 1407.1, Carbohydrate 84.7, Fiber 2.4, Sugar 1.4, Protein 34.6

SPICY RED BEAN AND CHORIZO STEW



Spicy Red Bean and Chorizo Stew image

Make and share this Spicy Red Bean and Chorizo Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/3 cups dried red kidney beans, picked over and rinsed
2 tablespoons canola oil
1 large yellow onion, finely chopped
3 celery ribs, finely chopped
1 green bell pepper, seeded and chopped
6 garlic cloves, minced
salt
fresh ground black pepper
4 cups beef broth or 4 cups chicken broth
2 teaspoons red wine vinegar
1/2-3/4 teaspoon red pepper flakes
3 bay leaves
1 lb cured spanish-style chorizo sausage, cut into slices 1/4 inch thick
hot pepper sauce, such as Tabasco
cooked white rice, for serving

Steps:

  • Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
  • In a large, heavy frying pan, heat the oil over med-high heat.
  • Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
  • Add the garlic, season with salt and pepper, and cook for 1 minute.
  • Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
  • Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
  • Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
  • The beans should be very tender.
  • Discard the bay leaves; season with salt, pepper, and Tabasco.
  • If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
  • Spoon rice into shallow bowls, top with the stew and serve.

Nutrition Facts : Calories 495.5, Fat 26.2, SaturatedFat 8.7, Cholesterol 50, Sodium 1168, Carbohydrate 37.7, Fiber 9.1, Sugar 2.6, Protein 27.7

PUERTO RICAN RED BEANS AND RICE



Puerto Rican Red Beans and Rice image

When we lived in Puerto Rico, this was a favorite meal. We're back in the States now, but when I make Red Beans and Rice it transports me back to La Isla Del Encanto! It can be eaten as a meal itself or with a simple salad.

Provided by truebrit

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup chopped lean ham
1/2 cup chopped onion
1/2 cup green bell pepper
1/2 cup chorizo sausage, optional
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 (19 ounce) can red kidney beans, rinsed
1 (8 ounce) can unsalted tomato sauce
1 tablespoon Tabasco sauce
2 cups uncooked white rice
1/2 teaspoon salt

Steps:

  • Over medium heat, heat oil in a large saucepan.
  • Add ham, chorizo, onion and green pepper, garlic and cumin.
  • Sauté until vegetables are tender.
  • Add beans, tomato sauce and Tabasco sauce.
  • Simmer for 5 minutes.
  • Add in remaining ingredients and 4 cups water.
  • Bring to boil.
  • Reduce heat, cover and simmer until rice is tender.

Tips:

  • For the best flavor, use a good quality smoked chorizo. Spicy or mild chorizo can be used, depending on your preference.
  • Rinse the red beans before cooking to remove any impurities.
  • Soak the red beans overnight before cooking to reduce the cooking time. If you don't have time to soak the beans, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a heavy-bottomed pot or Dutch oven to cook the rice and beans. This will help to evenly distribute the heat and prevent the rice from sticking.
  • Add the chorizo, vegetables, and spices to the pot along with the rice and beans. This will help to infuse the rice and beans with flavor.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until the rice and beans are tender and the liquid has been absorbed.
  • Fluff the rice and beans with a fork before serving.

Conclusion:

Chorizo and Red Beans with Rice is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your chorizo spicy or mild, this dish is sure to please everyone at the table. With its combination of smoky chorizo, tender red beans, and fluffy rice, this dish is sure to become a family favorite. It is also a great way to use up leftover chorizo. So next time you have some leftover chorizo, give this recipe a try. You won't be disappointed!

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