Ingredients:

  • 5 oz (140 g) Spanish Chorizo (cured or semi-cured, diced into ¼-inch pieces)
  • 1 Tbsp (15 ml) Olive Oil (optional, if chorizo is very lean)
  • ½ large Yellow Onion (finely diced)
  • 1 large Red Bell Pepper (diced)
  • 1 medium Jalapeño Pepper (finely minced, seeds removed for less heat)
  • 3 large Garlic Cloves (minced)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Spanish Paprika
  • ½ tsp Dried Oregano
  • Kosher Salt (to taste)
  • Black Pepper (to taste, freshly ground)
  • 4 cups (800 g) Cooked White Rice (cold, day-old Basmati or Jasmine)
  • 1 cup (200 g) Frozen or Canned Sweet Corn (drained if canned)
  • 15 oz can (425 g) Black Beans (rinsed and drained)
  • 2 Tbsp (30 ml) Fresh Lime Juice
  • ½ cup (10 g) Fresh Cilantro (roughly chopped)
  • Optional: Hot Sauce or Tabasco (to taste)

Instructions:

  1. Dice all vegetables (onion, pepper, jalapeño) and mince the garlic. Ensure your cold rice is broken up. Heat a large skillet or wok over medium-high heat. Add the diced chorizo and cook for 5–7 minutes, stirring occasionally, until the fat has fully rendered and the chorizo is crispy.
  2. Use a slotted spoon to transfer the crispy chorizo pieces to a paper towel-lined plate, reserving the rendered fat in the pan.
  3. Reduce heat to medium. Add the diced onion, red bell pepper, and jalapeño to the chorizo fat. Cook for 5–6 minutes until the vegetables have softened and the onions are translucent.
  4. Push the vegetables to one side of the pan. Add the minced garlic, cumin, smoked paprika, and oregano to the empty space. Cook the spices directly in the hot fat for 30–60 seconds until fragrant. Stir the spices and garlic into the cooked vegetables. Season lightly with salt and pepper.
  5. Increase the heat to medium-high. Add the cold, cooked rice to the pan. Break it up immediately with a spatula. Stir-fry aggressively for 3–5 minutes to dry out the rice grains and toast them in the flavourful fat.
  6. Add the drained black beans and the sweet corn. Stir well and cook for 2–3 minutes until the beans and corn are heated through.
  7. Stir the reserved crispy chorizo pieces back into the rice mixture. Remove the pan from the heat and squeeze the fresh lime juice over the entire dish.
  8. Taste and adjust seasoning (salt or lime). Stir in the chopped fresh cilantro just before serving. Serve immediately.