Today I’m sharing one of my favorite ways I’ve used the Chorizo so far: my One Pot Chorizo Rice recipe. Y’all know I’m a HUGE Trader Joe’s fan and one of my favorite products is the Trader Joe’s Soy Chorizo (see how I’ve used it in my nacho recipe and in a chickpea stew).
There are so many things I love about this recipe. First, for so many different flavors, it’s quite a simple and quick recipe to pull together. With beans, corn, bell pepper, jalapeño, garlic, and more, this dish packs a flavorful punch with fresh (or frozen!) veggies.
This meal took me just 30 minutes to make (and most of it was just waiting for the broth to finish boiling off!). I also love that it’s just one pot – when I have a long day or a busy weekend, I don’t want to spend the rest of my night cleaning up the kitchen. It’s great to have a delicious dinner and then an easy cleanup.
This meal is gluten-free (no substitutions needed), so it’s great for whoever you have around your dinner table. Lastly, if you have leftover Soy Chorizo (this recipe calls for just half a package), check out one of the recipes linked above for ideas on how to use the other half package.
If you’re headed out to Trader Joe’s, be sure to pick up this delicious product. I would love the hear how this recipe turns out for you and if you made any changes to the recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
One Pot Chorizo Rice
Ingredients
- ½ tbsp olive oil
- 2 cloves garlic minced
- 1 yellow onion finely diced
- 1 tbsp double concentrated tomato paste or 2 tbsp tomato paste
- 1 cup rice
- ½ tsp chili powder
- 1 tsp cumin
- 2 cups vegetable broth
- 1 jalapeno finely chopped, optional
- 1 bell pepper chopped
- ½ package Trader Joe's Soy Chorizo
- 1 can black beans drained
- ½ cup corn frozen or fresh
- 2 tbsp cilantro finely chopped
- ½ tbsp lime juice
Instructions
- Heat the olive oil in a pan or pot over medium heat. Saute the onion and garlic in the oil for about 2 minutes until you can smell the garlic.
- Add the tomato paste and cook another 2-3 minutes, stirring with a spatula frequently.
- Add the rice, chili powder, and cumin. Cook for another 2-3 minutes, stirring frequently.
- Add the vegetable broth, jalapeno, bell pepper, soy chorizo, black beans, and corn and stir in. Bring the rice to a boil and then let simmer, covered, for 12-14 minutes, or until the broth has boiled off.
- While the rice is simmering (around 10 minutes in), add the lime and cilantro.
- Once the rice is finished, add salt and pepper to taste and stir in. Serve hot with cilantro on top and extra lime as desired.
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