PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 8
Mexican Chorizo Rice is a flavorful-packed and spicy rice dish filled with fresh chorizo sausage, corn, and tomatoes. This pairs perfectly with tacos, quesadillas, burritos, and many more! For this recipe, I used Mexican kind fresh chorizo sausage with tons of seasonings, including paprika for best results.
I love Mexican dishes, and I always find excuses to throw a Mexican dinner at home. Chorizo rice has always been my big favourite. It’s a complete meal with flavorful meat, rice, and more! The Chipotle flavoured TABASCO sauce adds so much to this already amazing dish. The smoky with slightly kick flavour of the TABASCO is a game changer! Make sure to give this easy recipe a try very soon. I promise you’ll love every piece of this Mexican Chorizo Rice!
INGREDIENTS :
- 1 c. long grain rice
- 1 (14.5-oz.) can chicken broth
- 1 lb Mexican-style chorizo
- 1 (10-oz.) can dice tomatoes and green chillies
- 1 clove garlic, minced
- 1 c. frozen corn, defrosted
- 1/2 yellow onion, chopped
- Chipotle flavoured TABASCO Sauce, optional
- chopped fresh cilantro, optional
DIRECTIONS :
Step 1: In a medium saucepan, bring the chicken broth to a boil. Once boiling, add the rice. Stir and put the lid on, then let it simmer for about 15 minutes.
Step 2: To a large nonstick pan, add the chorizo and cook over medium heat, breaking the meat into small pieces using a wooden spoon as it cooks. Add the onion and garlic to the pan once the chorizo is partially cooked. Cook further until the onion has softened and the chorizo is completely cooked.
Step 3: To the chorizo, add the tomatoes and allow it to simmer for approximately 5 minutes until some of the liquid is gone.
Step 4: Then, stir in the rice. Serve the Mexican Chorizo Rice right away when done garnished with some cilantro and TABASCO if desired. Enjoy!
Nutrition Information:
Calories: 264kcal
MEXICAN CHORIZO RICE
Ingredients
- 1 c. long grain rice
- 1 (14.5-oz.) can chicken broth
- 1 lb Mexican-style chorizo
- 1 (10-oz.) can dice tomatoes and green chillies
- 1 clove garlic, minced
- 1 c. frozen corn, defrosted
- 1/2 yellow onion, chopped
- Chipotle flavoured TABASCO Sauce, optional
- chopped fresh cilantro, optional
Instructions
Step 1: In a medium saucepan, bring the chicken broth to a boil. Once boiling, add the rice. Stir and put the lid on, then let it simmer for about 15 minutes.
Step 2: To a large nonstick pan, add the chorizo and cook over medium heat, breaking the meat into small pieces using a wooden spoon as it cooks. Add the onion and garlic to the pan once the chorizo is partially cooked. Cook further until the onion has softened and the chorizo is completely cooked.
Step 3: To the chorizo, add the tomatoes and allow it to simmer for approximately 5 minutes until some of the liquid is gone.
Step 4: Then, stir in the rice. Serve the Mexican Chorizo Rice right away when done garnished with some cilantro and TABASCO if desired. Enjoy!
