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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain grains infused with golden chorizo drippings. Cook in one pan until the liquid is absorbed, then finish with cilantro and fresh lime for bright, vibrant flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook the chorizo
  1. Crumble chorizo into a large pot and cook over medium heat until browned, about 5 minutes, stirring occasionally. Look for golden-brown bits and rendered fat in the bottom of the pot.
  2. Remove the browned chorizo with a slotted spoon, leaving the drippings in the pot. Keep the drippings and set the chorizo aside.
Toast and simmer the rice
  1. Add olive oil to the pot and sauté diced onion over medium heat until softened, about 3 minutes. Cook until the onion looks translucent and fragrant.
  2. Add minced garlic and cook for 1 minute, stirring, until fragrant. Watch for a light golden color without browning too much.
  3. Stir in long-grain white rice and toast for 2-3 minutes, stirring frequently. The grains should look slightly drier and smell nutty.
  4. Add chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt. Stir to combine, then bring to a simmer.
  5. Cover the pot and cook for 15 minutes until the liquid is absorbed and the rice is tender. Keep the lid on and look for no visible pooling liquid near the edges.
Finish and rest
  1. Fluff the rice with a fork, then stir in cooked chorizo, chopped cilantro, and lime juice. Mix gently until the chorizo and garnishes are evenly distributed.
  2. Let the rice rest for 5 minutes before serving. The texture should settle into fluffy, separate grains.

Notes

Pro tip: when you cover the pot after the simmer starts, avoid lifting the lid so the steam can finish cooking the rice evenly. Store leftovers in the fridge up to 4 days; reheat with a splash of broth to loosen the grains. Freezing is not recommended for best texture. If you want a lighter option, use reduced-sodium chicken broth and check the salt level so the seasoning stays balanced.