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Smoky Black Bean Rice

Using up leftover rice from Chinese takeout or just from last night's meal gives you a leg up on dinner. My Smoky Black Bean Rice is crazy good as a side dish, or you can serve it as a main by topping it with an egg or sliced steak. You can even toss it in with some greens for a hearty salad. You're gonna love these flavors together.
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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2 tablespoons vegetable oil

4 ounces Mexican chorizo, casing removed

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/2 jalapeno, seeded and finely chopped

2 cups cooked white rice

One 14-ounce can black beans, drained and rinsed

1 teaspoon ground chipotle chile powder

1 teaspoon granulated garlic

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/2 teaspoon ground turmeric

Salt and freshly ground black pepper

3 scallions, chopped

1/4 cup chopped fresh cilantro


  1. In a large skillet with high sides, heat the oil over medium-high heat. Add the chorizo and break it up as much as you can with a wooden spoon. Cook it until it¿s pretty much cooked through and has rendered some of its fat, 3 to 4 minutes. If the chorizo renders more than 2 tablespoons of fat, pour off all but 2 tablespoons of the fat.
  2. Reduce the heat to medium and add the onion to the skillet. Cook until the onion is translucent, about 3 minutes. Add the garlic and jalapeno and cook until the mixture has cooked down quite a bit, 4 to 5 minutes.
  3. Add the rice, beans, chile powder, granulated garlic, cumin, oregano and turmeric and season with salt and pepper. Stir everything together with a fork to mix the rice and beans with the spices. Cook for about 5 minutes, giving the mixture a stir every now and then.
  4. Remove from the heat. Scatter the scallions and cilantro all over the top and gently mix them in so some are on top and some are mixed throughout the dish.