Mexican Chorizo Rice is a fully flavored and spicy rice dish that goes great with tacos, quesadillas, burritos, you name it! It’s loaded with fresh chorizo sausage that’s been cooked and crumbled, some corn, and a can of Rotel tomatoes.
Type Of Chorizo To Use
This is definitely a meat lovers rice dish. I’ve used a full pound of fresh Chorizo sausage, the Mexican kind. Not the cured Spanish kind. It’s a pork sausage with lots of seasonings, including paprika. Look for it in the meat section of your grocery store, usually with the ground Italian sausage.
Since Cinco de Mayo is just around the corner (originally posted April 17, 2017), I have been testing all kinds of Mexican-style recipes. They’re a big favorite for me anyways, but especially this time of year.
How To Make
(More detailed instructions in recipe card below.)
- To make Mexican Chorizo Rice, I cook some long-grain rice in chicken broth for extra flavor.
- Cook the chorizo. Once it is partially cooked, add the onion and garlic.
- Once chorizo is cooked, add tomatoes and corn and simmer for 5 minutes.
- Stir in rice. Serve with hot sauce and cilantro.
To amp up the flavor of this recipe, I like to serve it with some Chipotle flavored TABASCO sauce. Out of all the TABASCO flavors, this is my favorite one. It’s so smoky and a little less spicy than the original TABASCO sauce.
Recipe Tip
You can use leftover rice for this recipe.
Serve Mexican Chorizo Rice With
- Beef Chimichangas
- Spicy Chicken Fajitas
- Taco Bell Mexican Pizza
- Slow Cooker Spicy Pinto Beans
- Crockpot Chicken Enchilada Casserole
Watch the short video below to see how easy Mexican Chorizo Rice is to make:
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Mexican Chorizo Rice
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 cup long grain rice
- 1 pound Mexican-style chorizo
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup frozen corn, defrosted
- chopped fresh cilantro, optional
- Chipotle flavored TABASCO Sauce, optional
Instructions
- Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
- Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
- Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
- Stir in rice. Serve with cilantro and TABASCO if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I had some leftover black beans and threw them in too. It was awesome.