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Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish.

Mexican Chorizo Rice

Mexican Chorizo Rice  is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish. Ready in less than 30 minutes!

Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish.

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:

Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish.

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.
Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish.

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 is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish.
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5 from 1 vote

Mexican Chorizo Rice

Mexican Chorizo Rice is a hearty and flavorful blend of rice, chorizo, tomatoes, peppers and spices that can be served as a main meal or a side dish. Ready in less than 30 minutes!
Course Side Dish
Cuisine Mexican
Cook Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 410kcal

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INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.

NOTES

I used basil in this dish, but cilantro could be substituted if needed.
This recipe has a mild flavor, however if you like more heat, add  1/4 teaspoon of red pepper flakes when you add the chicken broth.

NUTRITION INFORMATION PER SERVING

Nutrition Facts
Mexican Chorizo Rice
Amount Per Serving (1 cup)
Calories 410 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 50mg17%
Sodium 924mg40%
Potassium 517mg15%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 17g34%
Vitamin A 95IU2%
Vitamin C 12mg15%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

8 Comments

  1. Hi Indah, that is good to know! Thank you. Can you cook meat in the steamer? For this recipe, the chorizo is only browned, then finishes cooking with the rice for about 20 minutes. Would the rice cooker be able to cook it too? I would love to hear your thoughts! Hugs – Christine.

  2. Hi there, let me know what you think if you make it! I would love your feedback! Thanks for visiting, it is always a pleasure!

  3. Amazing! Can’t wait to try this! #OMHGWW

  4. It’s lovely..I’m a big fan of rice and we eat it on daily basis. In Indonesia, we have so many recipes using rice :). I usually use rice cooker for steamed rice and it cooks wonderfully. But if you put spices and sauces plus some additional veggies or meat, it will be better to cook it all together with the spices and steam it for an extra 15 minutes or so to make sure it’s well cooked.

  5. Hi Kathryn, thanks for your kind words. I haven’t served this yet as a stand alone meal but that sure sounds tempting! The last time I served this, and I agree, it is not an every-week dish, it was a side dish for chicken tacos! And the crowd roared!! Hugs- Christine!

  6. I haven’t tried it that way (don’t own a rice cooker) but from what I have seen, it should be fine. If you make it in the rice cooker, please let me know the details so I can share them with everyone. By the way, do you like using a rice cooker? Does rice taste better that way? If so, I might invest in one. Thanks for stopping by and have a great one!

  7. Can I cook the chorizo and add it all in a rice cooker?

  8. Ha, that’s a good story! And I’d say you’ve more than made up for it with this amazing rice salad! Chorizo is one of my favorites, on a now-and-then basis, and I think this would be perfect as a meal on its own or with anything coming off of the grill. Total crowd pleaser!

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