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!
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.
Chef Tips
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.
Equipment Used
Nutrition Facts
Nutrition Facts
Mexican Chorizo Rice
Serving Size
1 cup
Amount per Serving
Calories
410
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Cholesterol
50
mg
17
%
Sodium
924
mg
40
%
Potassium
517
mg
15
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
17
g
34
%
Vitamin A
95
IU
2
%
Vitamin C
12
mg
15
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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