Chorizo Bean Vegetable Rice “Mexican Rice”

Serves: Six | Prep: 20 min | Cook: 22 min

Ingredients:

Chorizo Bean Vegetable Rice:
1 Tbsp olive oil
1 onion, chopped
1 jalapeno pepper, minced
1 cup chorizo, chopped
3 garlic cloves, minced
2 cups long grain white rice
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp chili powder
3 1/2 cups chicken stock
2 cans chopped tomatoes
1 can black beans, drained and rinsed
1 green bell pepper, chopped
1/2 cup carrots, finely chopped
1 cup frozen corn
1/2 cup frozen peas
1/4 cup fresh cilantro, roughly chopped
1 lime, juiced

Toppings:
Fresh cilantro
Scallions
Avocado
Shredded cheddar cheese
Sour Cream
Lime wedges

Directions:
Heat oil in a large pot over medium heat. Add onion, jalapeno, and chorizo, sauté 3-5 minutes. Add garlic, cook, 30 seconds more. Add rice, salt, pepper, cumin, turmeric, and chili powder. Stir and cook, 2-3 minutes. Add stock, chopped tomatoes, black beans, bell pepper, carrots, peas and corn. Bring to the boil, cover, reduce heat, simmer, 15-20 minutes, until the rice is cooked, and the vegetables are tender. Remove from heat, stir in cilantro and lime juice.

Top with any of your favorite toppings.