Chorizo Bean & Rice Bowl — Frijoles Puercos Bowl
Sinaloan bowl of pinto beans simmered then mashed with chorizo, queso, jalapeno, and tomato until creamy and rich, served over Mexican red rice with crispy tortilla chips, avocado, queso fresco, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion and garlic for rice and frijoles. Mince jalapeños removing seeds. Chop tomatoes. Slice avocado. Crumble queso fresco. Chop cilantro. Cut tortillas into 16 wedges total. Measure all liquids and spices. Have cooked drained beans ready.
Toast
Heat 2 tbsp oil in a saucepan over medium. Add half the diced onion and cook 2 minutes until softened. Stir in rice, half the garlic, and tomato paste; cook 30 seconds until fragrant. Add rice, toast 2 minutes turning pale red-orange.
Simmer
Pour in chicken stock and salt, bring to boil. Cover, reduce to low, cook 14 minutes until liquid absorbs. Rest covered off heat while you finish frijoles.
Sear
Heat lard in a large skillet over medium-high. Add chorizo, break up with spoon, cook 4–5 minutes until it releases red oil and crisps at edges.
Build
Add remaining diced onion and jalapeños, sauté over medium 3 minutes until translucent. Add remaining garlic, cook 30 seconds. Add tomatoes, cumin, oregano, salt, and pepper; cook over medium-high 3 minutes until tomatoes collapse.
Finish
Add beans and liquid. Mash over medium 4–5 minutes with potato masher until creamy with texture. Scatter queso Chihuahua on top, cover, cook 2 minutes until melted. Gently swirl cheese through. While finishing frijoles, fry tortilla wedges in 120ml oil at medium-high, 90 seconds each side until deep golden, drain on rack.
Plate
Spoon red rice into two wide bowls. Top each with frijoles puercos, avocado slices, queso fresco, and cilantro. Tuck crispy chips around edges. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.