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.
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, I have been testing all kinds of Mexican-style recipes. They’re a big favorite for me anyways, but especially this time of year.
To make Mexican Chorizo Rice, I cook some long-grain rice in chicken broth for extra flavor.
Note: You could use leftover rice.
I cook the chorizo with onion and garlic and then add it to the cooked rice along with corn and a can of tomatoes with green chilies. 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.
Watch the short video below to see how easy Mexican Chorizo Rice is to make:
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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.
- 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
- 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.
Serve Mexican Chorizo Rice with
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