I stole this recipe for Chorizo Burrito Bowls from Taste of Home: Quick Cooking Annual Recipes 2017 who stole it from Elisabeth Larsen from Pleasant Grove, UT. This easy and quick prep Mexican meal is great for a weeknight. Chorizo sausage is browned in a skillet. Onions, black beans, tomatoes and corn are added in. After cooking for a few minutes, fresh spinach and brown rice are also added. The final dish is topped with cheese.
Did you know? Chorizo is a highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices.¹ (see more trivia in the Trivia tab)
The original recipe calls for 1 package (8.8 oz) ready-to-serve brown rice. You can use the boil in bag brown rice instead of buying the more expensive ready-to-serve rice. Start the rice first and it is ready by the time it is needed for the recipe.
Rinse and drain 1 can (15 oz) black beans and 1 cup canned corn.
In a large skillet, heat oil over medium heat. Add 1 package (12 oz) chorizo sausage; cook and stir until lightly browned.
The recipe called for pre-cooked sausage links, which I was unable to find, so I used raw and cooked until crumbled and browned.
Remove cooked sausage from pan. Add 1 medium chopped onion to skillet; cook and stir 3-5 minutes or until tender. Stir in beans, corn, (10 oz) can undrained diced tomatoes with green chiles, and sausage; bring to boil. Reduce heat; simmer, uncovered 5 minutes.
Stir in rice and 2 cups fresh baby spinach.
Cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with ¼ cup shredded Monterey Jack cheese and cilantro (if desired).
Serve hot, I normally serve this “bowl” on a plate.
Chorizo Burrito Bowls
Ingredients
- 2 tsp canola oil
- 1 package (12 oz) fully cooked chorizo chicken sausage links, sliced
- 1 medium onion chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 cup fresh or frozen corn
- 1 package 8.8 oz ready-to-serve brown rice
- 2 cups fresh baby spinach
- ¼ cup crumbled queso fresco or shredded Monterey Jack cheese
Instructions
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In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
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Add onion to skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to boil. Reduce heat; simmer, uncovered 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro (if desired).
Recipe Notes
If you can’t find the precooked chorizo you can cook it yourself, it will become crumbly when it cooks. I tried to slice the uncooked chorizo but the slices fell apart when cooking and I ended up with crumbles. You can use the boil in bag brown rice instead of buying the more expensive ready-to-serve rice. Start the rice first and it is ready by the time it is needed for the recipe.