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!
Cook Time 25minutes
Total Time 25minutes
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16ouncesMexican style chorizo
1cupuncooked Basmati rice
14.5ouncediced tomatoes with green pepper and onion, undrained
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.
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.