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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain grains toasted in chorizo drippings and cooked in a savory broth-tomato simmer. Finish with fresh cilantro and lime for bright, spiced flavor in one pan.
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Prep Time 5 minutes
Cook Time 25 minutes
rest time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mexican Chorizo Rice
  • 8 oz chorizo, casings removed
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic, minced
  • 2 cup long-grain white rice
  • 3 cup chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp salt
  • 0.25 cup cilantro, chopped
  • 1 lime, juiced

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Crumble chorizo into a large pot and cook over medium heat until browned, about 5 minutes. Use a slotted spoon to remove the chorizo, leaving the drippings in the pot.
Sauté aromatics and toast the rice
  1. Add olive oil to the pot and sauté diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute.
  2. Stir in long-grain white rice and toast for 2-3 minutes, stirring frequently, until the grains look lightly coated.
Simmer
  1. Add chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt. Bring to a simmer, cover, and cook for 15 minutes, until liquid is absorbed and the rice is tender.
Finish and rest
  1. Fluff the rice with a fork, then stir in cooked chorizo, chopped cilantro, and lime juice. Let rest for 5 minutes before serving to help the grains settle.

Notes

Pro tip: When you remove the chorizo, keep as much drippings as possible in the pot for deeper color and flavor; if your rice still looks firm after simmering, add a splash of broth and cook 2-3 minutes more. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months. For a lighter option, use chicken chorizo or turkey chorizo to reduce fat while keeping the spiced profile.