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Mexican Chorizo Rice

2.62 from 13 votes
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 25 minutes
Total Time 25 minutes
Servings 8
Calories 410

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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

Serving: 1cup | Calories: 410kcal | Carbohydrates: 32g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 924mg | Potassium: 517mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
Course: Side Dish
Cuisine: Mexican

© 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.

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