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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain rice infused with golden chorizo drippings and warm one-pan spiced flavor. Finished with fresh cilantro and bright lime for vibrant garnishes and comforting texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mexican chorizo rice
  • 8 oz chorizo Use 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, with juice (about 14 oz).
  • 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 Dutch oven and cook over medium heat until browned, about 5 minutes; use a spatula to keep it moving so it browns evenly and leaves golden drippings in the pot.
  2. Remove the browned chorizo with a slotted spoon and set aside, leaving the drippings in the pot as the base for the rice.
Toast aromatics and rice
  1. Add olive oil to the pot and sauté the diced onion over medium heat until softened, about 3 minutes, until the onion looks translucent at the edges.
  2. Add the minced garlic and cook for 1 minute, stirring, just until fragrant without browning.
  3. Stir in the long-grain white rice and toast for 2–3 minutes over medium heat, stirring frequently, until the grains look lightly opaque and smell nutty.
Simmer and cook
  1. Pour in the chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt, then stir to combine so the spices are evenly dispersed.
  2. Bring to a simmer, cover, and cook at a steady simmer for 15 minutes, until the liquid is absorbed and the rice is tender.
Finish with cilantro and lime
  1. Fluff the rice with a fork, then stir in the cooked chorizo, chopped cilantro, and lime juice so the top looks speckled and glossy.
  2. Let the rice rest, covered or loosely covered, for 5 minutes before serving so the grains settle and steam through.

Notes

Pro tip: keep the simmer gentle during the 15 minutes so the liquid absorbs evenly and the grains stay fluffy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water. Freezing is not recommended for best texture. For a lower-sodium option, choose reduced-sodium chicken broth and use half the added salt, tasting before serving.