Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomato, peppers and spices that is perfect for either the main course or side dish. Ready in less than 30 minutes!
Have you ever pronounced an unfamiliar word the wrong way and then want to just disappear when the faces around you break out in laughter at your mistake? That is exactly what happened when I was sitting in a local Mexican cafe (of course it had to be in public! and in front of my son who will never let me live it down!) and confidently ordered the “chore-zo” instead of chorizo. I was so embarrassed! When I realized how the word is correctly pronounced, I laughed at myself until tears were running down my face. This was a while back and I have since recovered my pride…at least enough to bring you this recipe!
Looking for more Tex-Mex inspired recipes? Check my collection here:
- Homemade Tortilla Chips – fresh, crisp and better than store-bought
- Southwest Flat-Iron Steak – marinated and grilled to perfection
- Chorizo Shepards Pie – A spicy sausage and potato pie
- Texas Chicken Chili – The Lone Star state comes to your kitchen
Mini Mexican Tortas – pint-size Tex-Mex appetizers
- Lime Marinated Chicken Tacos – Tex-Mex flavor explosion in a shell
- Poblano Chicken Fiesta – chicken with a kick
- Zesty Tomatillo and Lime Sauce – so much more than a sauce
- Easy Mexican Sopas – Masa cake appetizer
- Tequila Queso Fundito – Party Queso with a boozy kick
Tex-Mex Spicy Deviled Eggs – traditional with a Tex-Mex flair
- Tequila Black Bean Soup – party in a bowl!
Tips and Hints for making the best Mexican Chorizo Rice:
- I always say this, but the best results start with quality ingredients, so use the best you can afford.
- For extra heat, add 1/4 teaspoon red pepper flakes or to your taste.
- Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season. When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. The smell and color were like fresh herbs, and to have herbs on hand anytime is a real treat. You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores.
Essential Tools and Ingredients for making Mexican Chorizo Rice:
- Basmati Rice – I prefer Basmati rice over any other for savory rice dishes. It has a unique fragrance; the rice is lighter and more fluffy than standard white rice and it does not stick together.
- Mexican Chorizo – highly seasoned fatty sausage that it is sold fresh and uncooked, with other raw meat and sausages at the local grocery.
Mexican Chorizo Rice
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- 1 tbsp olive oil
- 16 ounces Mexican style chorizo
- 1 cup uncooked Basmati rice
- 2 cups chicken broth
- 2 cups frozen corn
- 14.5 ounce diced tomatoes with green pepper and onion, undrained
- 2 tbsp fresh basil
- Heat oil in large deep skillet over medium-high heat. Remove chorizo from the casings. Crumble chorizo in the skillet and saute until browned, about 5 minutes.
- To the Chorizo, add the rice; stir to coat with oil. Add the broth, then the corn and stir to mix. Bring the mixture to a boil. Reduce the heat to medium-low; cover and simmer about 15 minutes. Stir in the basil and the tomatoes with liquid.
- Replace the cover and simmer until the rice is tender and most of liquid is absorbed, about 5 minutes longer. Season to taste with salt and pepper and serve.
NUTRITION INFORMATION PER SERVING
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