Mexican Rice and Beans with Chorizo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.

	this recipe	typical
liquid	173%	195%
fat	10%	14%
protein add	204%	0%
vegetables and beans	150%	70%
aromatics	58%	23%
salt	0%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
150 g	1 medium yellow onion (chopped)
30 g	2 jalapeno peppers (chopped – Or MORE as desired)
227 g	8 ounces Mexican chorizo
12 g	4 cloves garlic (chopped)
278 g	1-1/2 cups long grain rice
340 g	12 ounces diced tomatoes
340 g	12 ounces black beans (canned, drained)
480 g	2 cups chicken broth ( + more as needed)
77 g	1/2 cup frozen corn (or fresh corn if you can get it!)
12 g	1-2 tablespoons chili powder (I used a combination of ancho powder and cayenne powder)
1 g	1/2 teaspoon cumin
1 g	1 teaspoon Mexican oregano
	Salt and pepper to taste
22 g	1-2 tablespoons favorite hot sauce (+ more for serving)
	Cilantro and crumbly white cheese for serving

Method: 9 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I didn't have any frozen or fresh corn, only frozen mix of corn, carrots, and beans. So I threw that in instead. Also, I had some grape tomatoes that needed to be used, so after mixing in all of the rice, caned tomatoes and sauce and other ingredients, I cut” — a cook, 4.0★

“Delicious. Will make again. Only changes I made were using beef broth instead of chicken (that's what I had) and I sautéd the chorizo in a separate pan to brown it and then added it at the end along with the oil from the pan. I also used dried vaquero beans ” — a cook, 5.0★