Mexican Chorizo & Egg Rice Bowl

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

This bowl is a vibrant and zesty explosion of flavors that instantly feels hearty and satisfying, making it an energizing way to start the day or enjoy a fulfilling meal. The combination of spicy chorizo, creamy eggs, and bright cilantro-lime rice is a deeply satisfying and refreshing twist on a classic.

Ingredients

4 cups cilantro-lime rice (recipe below)
8 oz Mexican chorizo
6 large eggs
1 can black beans, drained and rinsed
1 cup shredded Mexican cheese blend
1 large tomato, diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 avocado, sliced
Sour cream for serving
Hot sauce (optional)

For Cilantro-Lime Rice:

2 cups jasmine rice
3 cups chicken broth
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 tsp salt

Instructions

1
Make cilantro-lime rice: Cook rice in chicken broth, fluff with fork, stir in cilantro, lime juice, and salt
2
Render chorizo: Cook chorizo in large skillet, breaking up with spoon until crispy (8-10 minutes)
3
Warm beans: Add black beans to chorizo, heat through
4
Scramble eggs: Push chorizo mixture to one side, scramble eggs in rendered fat
5
Assemble: Serve over cilantro-lime rice, top with cheese, tomato, red onion, jalapeño
6
Finish: Garnish with cilantro, avocado, sour cream, and lime wedges

Note

Dan's Pro Tip: Let the chorizo get really crispy—that rendered fat is liquid gold for the eggs!

Read it online: https://brinnerbites.com/recipe/mexican-chorizo-egg-rice-bowl/