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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain grains infused with golden chorizo drippings and vibrant cilantro-lime garnish. One-pan method builds bold spiced flavor while the broth fully absorbs for tender, not sticky, rice.
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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
  • 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 1 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. Keep it moving so it browns evenly and leaves golden drippings behind.
  2. Remove the browned chorizo with a slotted spoon, leaving the drippings in the pot. Set the chorizo aside so it stays warm for later.
Build the rice base
  1. Add the olive oil and sauté the diced onion until softened, about 3 minutes. Stir frequently to prevent browning before it turns tender.
  2. Add the minced garlic and cook for 1 minute. Stir continuously until fragrant but not dark.
  3. Stir in the long-grain white rice and toast for 2-3 minutes, stirring frequently. Toasting lightly coats each grain for better texture.
Simmer and finish
  1. Add the chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt. Bring to a simmer, then cover immediately.
  2. Cook covered for 15 minutes until the liquid is absorbed and the rice is tender. Watch for the pot to return to a steady gentle simmer and stop when the grains are cooked through.
  3. Fluff the rice with a fork, then stir in the cooked chorizo, chopped cilantro, and lime juice. The rice should look separate and fluffy with specks of golden chorizo throughout.
  4. Let the rice rest for 5 minutes before serving. This short rest helps the grains settle so the texture stays light.

Notes

For the fluffiest results, keep the lid on during the 15-minute cook so steam finishes the absorption evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth or water. Freezing is not recommended because rice texture can turn soft after thawing. For a lighter take, use reduced-sodium chicken broth and choose a lower-fat chorizo if available.