A quick weeknight bowl built around plant-based chorizo that crumbles like the real thing and seasons itself. The beans absorb all that spiced richness while the rice soaks it up too, turning a shelf staple into something complete and warm.

Serves 2. 25 minutes, 12 at the stove.

About 590 calories a serving, 21 g protein, 104 g carbohydrate, 10 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Crumble the 8 oz chorizo as it cooks, breaking it into small pieces with a wooden spoon, until browned and crisped at the edges, about 5 minutes. Transfer to a plate.5 min
2. In the same skillet, cook 1 small diced onion and 2 minced garlic cloves in the chorizo fat until softened, about 2 minutes.2 min
3. Add 2/3 cup rice and stir until coated with oil and starting to toast, about 1 minute.1 min
4. Pour in 1.5 cups vegetable broth and bring to a simmer. Return the chorizo to the pan and stir in one drained 15 oz can of pinto beans. Cover and reduce heat to low, cooking until the rice is tender and liquid is absorbed, about 15 minutes.15 min
5. Remove from heat and let sit covered for 2 minutes. Season with salt and pepper to taste and fluff with a fork before serving.

Note Swap canned black beans for pinto if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with lime wedges and hot sauce, or stretch with a simple green salad and an extra can of beans for four people.