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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain rice infused with golden chorizo drippings and toasted spices. One-pan method delivers tender grains with vibrant cilantro and fresh lime juice.
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Prep Time 5 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Mexican Chorizo Rice
  • 8 oz chorizo Casings removed.
  • 2 tbsp olive oil
  • 1 onion Small, diced.
  • 3 cloves garlic Minced.
  • 2 cup long-grain white rice
  • 3 cup chicken broth
  • 14 oz diced tomatoes One can (about 14 oz), with juice.
  • 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 the chorizo into a large pot and cook over medium heat until browned, about 5 minutes, stirring occasionally until you see golden drippings.
  2. Remove the browned chorizo with a slotted spoon and leave the drippings in the pot so the rice cooks in the fat.
Toast aromatics and rice
  1. Add the olive oil and sauté the diced onion over medium heat until softened, about 3 minutes, until it looks translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant and lightly golden.
  3. Stir in the long-grain white rice and toast for 2–3 minutes, stirring frequently, until the grains look slightly opaque.
Simmer and cook the rice
  1. Pour in the chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt, then stir to combine.
  2. Bring to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender, with a gentle bubbling visible under the lid.
Finish and rest
  1. Fluff the rice with a fork to aerate the grains, then stir in the cooked chorizo, chopped cilantro, and lime juice.
  2. Let the rice rest for 5 minutes before serving, covered or off-heat, so the texture settles into fluffy grains.

Notes

Pro tip: keep the heat steady during the covered simmer so the broth absorbs fully without turning the rice mushy. Store leftovers in the fridge up to 3 days in a sealed container; reheat with a splash of water. Freezing is not recommended because the rice can soften after thawing. For a lower-fat option, use chicken chorizo (or a leaner chorizo) and reduce the olive oil to 1 tbsp.