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
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.
Serve Mexican Chorizo Rice with
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I added a pinch of smoked salt and tsp of cumin. Served over some crumbled cornbread.
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I want too try Everything I can about all kinds of Chorizo Recipes!!!!
I am truly glad to glance at this blog posts which carries plenty of helpful information, thanks for
providing these kinds of information.
Was a great side dish. But I think the rice needed more stock because got absorbed very quickly. Had to add another cup.
It looks incredibly delicious. I wish this were in front of me.
That sounds good I’m stuffed green peppers or maybe red bell peppers to. Thanks for the tip Brandy
This recipe has been saved to my Favorites and I will definitely be making this again! Everyone in the house loved it! It was so good, I actually want to use this as the filling in some Stuffed Peppers at some point.
OMG My family and I literally had absolutely nothing to cook but as a Spanish Family almost always have THESE INGREDIENTS ALREADY IN THE FRIDGE!! So I in a panic not the slightest idea what to make looked up “Chorizo” for DINNER AND FOUND THIS!! It was EASY AND SOOO DELICIOUS I WAS SHOCKED BUT AMAZED & GRATFUL! I felt like a WOMAN WHO FED HER FAMILY GOOD AT DINNER AND THAT’S A AWESOME FEELING. ..THANKS SO MUCH!! This is definitely going down as a MUST HAVE FOR DINNER AGAIN!! The only thing I didn’t have was yellow onion I used red and it was perfect and added color too…My Husband Ate it ALL!!!❤
Your comment made my day Rozlyn! So happy you and your family enjoyed this Chorizo Rice!
I’m trying this dish for supper!!!
I added diced red and yellow bell pepper, and a can of rinsed black beans. Instead of the chipotle Tabasco sauce, I added a TB of chipotle peppers in adobo sauce. Very good and versatile!
Really delicious!! I added siced chicken breast, pan fried in a tiny olive oil & butter over high heat. Believe it or not, also added two eggs, scrambled right into the cooked chorizo. (Hubby loves chorizo and eggs….like a great marriage; so good together!) This made a full main dish meal in one pan! We served on a bed of shredded lettuce, with salsa, shredded cheddar cheese, and refried beans. Soooo beautiful– the color, flavor and perfect kick of spiciness. #10 ! Thanks for such a satisfying recipe. My husband & kids devoured it! Keeper!