Spicy beans and chorizo, a.k.a. "Mexican Bibimbap"
A really quick, spicy, yummy dish. Should probably be doubled just for leftovers. First made in 2012.
Cooking time: 20 minutes
- Heat the oil in a large skillet over medium high. (Don't forget to get the rice going before you start!) Add the chorizo and cook until browned - a few minutes. Stir in the onion, bell pepper, garlic and jalapeno. Cook and stir until veggies are softened, about 7 minutes. Stir in oregano and cumin and cook for another minute. Stir in the beans and add the salt and simmer on medium low for 5 minutes, or for the time it takes for the rice to be done and the first egg to be fried.
- Remove from heat, serve over rice, top with egg, along with cilantro, hot sauce and avocado to taste.
Submitted by: Liz
Thanks to: Melissa Clark