Description
A flavorful one-pot Mexican Chorizo Rice recipe made with spicy chorizo, fluffy rice, and fresh veggies. Easy to cook, perfect as a main dish or side!
Ingredients
- 1 lb Mexican chorizo (fresh, uncooked)
- 1 ½ cups long-grain white rice
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes or 1 cup tomato sauce
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- 2 tbsp olive oil (if needed)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- Optional: 1 cup corn, 1 cup black beans, 1 cup shredded cheese
Instructions
- Cook the Chorizo – In a large skillet or pot, heat over medium heat. Remove the chorizo from its casing and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Sauté Aromatics – Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Toast the Rice – Stir in uncooked rice and cook for 2 minutes to lightly toast.
- Add Tomatoes and Spices – Mix in diced tomatoes (or tomato sauce) along with cumin, chili powder, smoked paprika, and oregano. Stir well to coat the rice.
- Simmer with Broth – Add chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender and liquid absorbed.
- Fluff and Garnish – Remove from heat, fluff rice with a fork, stir in lime juice, and garnish with cilantro.
Notes
- Use Mexican chorizo only—Spanish chorizo will not give the same flavor or texture.
- For extra heat, add diced jalapeños or chipotle peppers.
- Make it vegetarian by swapping in plant-based chorizo or black beans.
- If rice seems too dry, add a splash of broth before serving.
- Leftovers taste even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 25 minutes