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:
See our other videos on Youtube!
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
Disclosure: This post may contain affiliate links.
I really like chorizo, but always limited it to breakfast meals. This was great ! I took a package of Knorr Mexican rice, which I also cooked separately, then added it.
My mom used to make a recipe called Spanish Rice. It was rice with hamburger and lots of spices in it. This reminds me of that recipe. Looking forward to making it.
Not a “recipe rating” but, a question. What brand of Mex Chorizo do you use? All brands for beef or pork in our area contain lymph nodes. Something I’d rather stay away from. Started using Soy Chorizo, but clearly not the same as the real stuff. Your comments please?
This was delicious…and quick! I spiced it up a bit with homemade taco seasoning and also added a chopped green pepper with the onions and garlic. Husband loved it, served it as a burrito with small green salad, great dinner, thank you!
Did it turn out good? I was considering using salsa instead of the rotel
Your recipe looked good, but I cooked the rice with 2-1/2 cups of Italian Rose fresh salsa, which I substituted for the canned tomatoes and green chile, and I only used 1/2 can of chicken broth. I omitted the onion and garlic because they were already in the salsa. I also added drained black beans the frozen corn, and the precooked chorizo sausage to the rice as it was cooking.
Thank you for this easy-to-follow recipe.
This turned out a satisfying dish – visually appealing, great aroma, savory meat flavor, with sweet-crunchy corn kernel surprises dispersed throughout.
I’ll make this again. And again. And again.
Confessions: I overlooked the garlic, substituted canned corn, used beef stock instead of chicken, and added diced sweet peppers to the onion.
Prayin for y’all in Texas…Jim
My first time trying chorizo, and this was perfect. Absolutely delicious. I used sour cream to cool the heat just a touch.
Great idea…. Thanks so much for this recipe. I was laid off a little while back so our family has been surviving on my husbands one income. Things have been pretty tight living in the SF Bay area with 6 children and only one income. We were running extremely low on food and it has caused my husband and I to miss meals just to make sure there is enough for our kids. We were down to nothing but chorizos in our freezer to cook until his pay day. All I can say is Thank God for Google and thank God for you who posted this recipe. 🙂
Are you kidding? I have almost the exact situation, just not 6 children. 😁 Bless you. I have three chorizos in the freezer now and was looking for a recipe to make a rescue meal. Hang in there.
Thanks to the one who posted this recipe.
I made this for dinner last night and it was absolutely delicious! I used corn from fresh ears of corn instead of frozen. I also put it in taco bowls. Definitely a keeper. A great party appetizer if you put them in scoops with a little bit of shredded cheese on top.
I will be trying this for tonight’s dinner using the gas ring on the barbeque, at last going to use up the kabanossi sausage that’s been in fridge a long time, thankyou for the recipe, we live UK, so thankyou for something that looks good and spicy filling and fast looking forward to making
I doubled the recipe added some cumin and sprinkled queso cheese over it. This is a delicious dish just as a side. Put in on some warm corn tortilla with some sour cream and now your talking…lol… Definitely getting added to my roster of weekly dishes. As i always have all the ingredients on hand.