Bushwick Bodega Rice and Beans

Jamie Feldmar

JBF Staff

While writing an article about urban areas where there isn't enough food available to support the population, Jamie Feldmar visited a bodega in a local food desert. Though it required some foraging and imagination, the result was surprisingly delicious. To create a healthy meal out of convience store offerings, look for nutritious staples like rice and beans. Jamie said, "I was lucky enough to end up at 443 Bushwick, a market with a small refrigerated section where I found chorizo and a tomato. For a total of $12.67, I was able to buy the ingredients for this dish."


  • 1 box yellow rice
  • 2 tablespoons olive or vegetable oil, divided
  • 1 can mixed vegetables, drained
  • 1 package chorizo
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1/2 medium white onion, roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 1 can black beans, drained
  • 1 teaspoon dried oregano
  • 1 tomato, diced
  • 1 avocado, cubed (optional)


Bring 2 cups of water to a boil. Add rice and 1 tablespoon of the oil. Boil for 1 minute, reduce heat to low, and cover. Cook until water is absorbed, about 25 minutes. In the last minute of cooking, add the can of mixed vegetables, stirring gently to incorporate.

In a separate pan, stir chorizo with 1 tablespoon each of water and vinegar. Cover and cook over medium heat for 10 minutes, turning links occasionally to ensure even browning. Remove cover and cook for an additional 15 minutes.

In a medium saucepan, heat the remaining oil over medium heat. Add the onion and garlic, stirring occasionally until lightly browned, 4 to 6 minutes. Add the beans, 1/2 cup water, and the oregano. Bring to a boil, add the tomatoes, and reduce heat. Simmer uncovered for about 10 minutes, or until tomatoes have softened.

To serve, place rice in the middle of a platter and spoon the beans on top. Add sliced chorizo and avocado on the side.


6 servings