Chorizo & Black Bean Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

I developed this version of the Spanish festival dish Moros y Christianos, for a quick and easy midweek dinner. The chorizo adds piquancy and extra protein. For a vegetarian version, omit the chorizo and fry the onion with the garlic, chilli and spices listed, then add 1 teaspoon of smoked paprika and cayenne pepper.


  • 1 tbsp olive oil
  • 80 g/ oz cooking chorizo, skinned and diced


Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the chorizo and fry, stirring, for 1–2 minutes until it gives off its fat and starts to crisp. Use a slotted spoon to transfer the chorizo to the slow cooker.

Pour off any excess fat from the pan, leaving about 1 tablespoon</