10 Minute Spanish Rice and Chorizo Skillet
Life gets busy, but we all still want to feed our family healthy, delicious food. This Spanish Rice and Chorizo Skillet is all that – healthy, delicious, quick and easy. Everything you want in a meal, ready in less than 10 minutes!
Even though we have a toddler who is involved in no time-consuming activities (save for snacking 2943450983498 times a day), summer just seems to be so busy. Weekends are filled with family events and the weekdays are filled with trying to stuff in all the outdoor activities we can before it rains again.
I don’t know about you guys, but when we get really busy, we tend to end up ordering food out way more than we should. I hate eating out/picking up food more than once a week. It’s such a waste of money when we would all be just as happy eating at home.
I only share family friendly meals and recipes on my blog – I want everything I share to be something that your whole family will love. But right now, as we get more and more into the kid stage of life, I’m looking to share quick and easy family meals.
Today’s meal takes 10 minutes or less. It requires no chopping, no cutting, and no pre-heating an oven. And even better – it’s a one-skillet meal, which means less cleanup!
10 Minute Spanish Rice and Chorizo Skillet – the Ingredients
One of the best things about this skillet is that, if you’re like me, you keep most of these ingredients on hand in your fridge and pantry.
You’ll need: 1/2 lb chorizo (1 of the links in the picture); 1 cup of salsa; 1 (15 oz) can of black beans, drained and rinsed; 1 can (4 oz) mild green chilis; an 8 oz pouch of ready-to-eat Spanish rice; 1 cup frozen corn (not pictured, because I’m a scatterbrained mom); and 1 cup of shredded sharp cheddar cheese.
If you want to fancy your Spanish Rice and Chorizo Skillet, optional toppings include: sour cream, lettuce, avocado and taco sauce.
Making the 10 Minute Spanish Rice and Chorizo Skillet
- Heat a large skillet over medium heat. Add your chorizo and saute until cooked through.
- Dump in your chilis, black beans and frozen corn. Mix together and let heat for a minute.
- Add 1 cup of your favorite salsa. I used a mild salsa because our 18 month old doesn’t like spicy, but our preference would usually be a spicier salsa. Your choice!
- Stir all the ingredients together and let heat through for another minute or two. Stir often.
- Use your fingers to break up the Spanish rice in the pouch. Once it feels well separated, tear it open and pour the rice into the skillet. Mix well and let heat.
- Lastly, remove skillet from heat and top with cheese. I like to add a 1/2 cup of cheese and stir that into the mixture, and then top the skillet with the remaining 1/2 cup of cheese.
Serve directly from skillet. No fancy dishes or utensils needed here! If you want, top your portion with avocado, sour cream and taco sauce. Yum!
Making the Most of Your Skillet Leftovers
This recipe makes a ton of food – which is great, because leftovers are the best busy, weeknight meal hack.
And making leftovers into something new is an even better hack. Here are a couple of ways you can dress up your leftover 10 Minute Spanish Rice and Chorizo Skillet:
- reheat leftovers on the stove or in the microwave. Spoon onto the middle of warm soft flour tortillas. Top with sour cream and lettuce. Roll up and serve. Or, heat a jar of queso and spoon over the top of the tortillas.
- turn the leftovers into a breakfast skillet: in a large skillet, scramble 3-5 eggs (depending on how much rice mixture you’ve got). When the eggs are just barely scrambled and cooked, add the rice mixture. Stir, heat, and serve. You can serve plain or as breakfast wraps by rolling in tortillas.
- reheat leftovers in a pan on the stove. Add jarred or homemade queso and stir. Serve hot.
And I’m sure you can come up with a hundred more ideas. This simple recipe is so versatile that you can make it over and over and your family won’t get tired of it!
My Favorite Spanish Rice Pouch
Lundberg Family Farms Ready-to-Eat Spanish Rice pouch is my favorite one to use for this recipe. This is in no way endorsed or sponsored – I just honestly love it. Most rice pouches have a lot of processed ingredients or weird chemicals added. The Lundberg rice pouch is organic and has only recognizable ingredients in the ingredient list. I am so glad I found them.
They’ve got 3 different kinds right now – Spanish rice, coconut rice, and turmeric rice. I’ve used all of them for quick easy meals, and I can’t wait to share both the coconut curry and the turmeric chicken and rice meals I’ve made!
The bummer is that, right now, you can only find the Lundberg Farms ready-to-eat rice pouches at Whole Foods (why can’t I order them on Amazon yet??). But if you’re lucky enough to live close to WF, grab some. And if you’re like me and just hit up a WF once or twice a year, stock up!
If you make this 10 Minute Spanish Rice and Chorizo Skillet, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!
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- 1/2 lb. chorizo sausage
- 1 pouch ready-to-eat Spanish rice - this is my favorite brand
- 1 can (14 oz) black beans, drained and rinsed
- 1 c. frozen corn
- 1 c. salsa
- 1 can (4 oz) mild green chilis
- 1 c. shredded cheddar cheese
- optional: avocado, sour cream, jalapeno lime taco sauce, lettuce
Heat a large skillet over medium heat. Add chorizo, crumble and heat until cooked through.
Dump in black beans, green chilis and corn. Mix and heat 1 minute. Add salsa. Stir and heat.
Use fingers to break up rice in pouch. Open pouch and pour rice into skillet. Stir and heat through.
Remove skillet from heat. Add 1/2 c. cheese and stir to mix. Top skillet with remaining 1/2 c. cheese.
Serve hot. Top with sour cream, lettuce, avocado, or taco sauce if desired.