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
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
Equipment Used
Nutrition Facts
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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.
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!
Amazing! Can’t wait to try this! #OMHGWW
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.
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!
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!
Can I cook the chorizo and add it all in a rice cooker?
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!