Rice with Chorizo Recipe
Back before the holidays took over I was deep into sharing a full menu of authentic Mexican recipes from an old 1972 cookbook titled Mexican Cooking Made Easy. This Rice with Chorizo recipe came from the cookbook.
Some of the Mexican recipes I’ve been sharing start out with my Crock Pot Shredded Beef recipe. The Rice with Chorizo recipe is the perfect Mexican side dish to go along with those recipes.
It was perfect the day I had my Mexican food feast. I stuffed myself full of homemade Tamales, Chimichangas, refried black beans and this Rice with Chorizo recipe.
5 Authentic Mexican food recipes
The Rice with Chorizo recipe is very easy to make and cooks in one skillet.
Mexican Rice with Chorizo
How to make Rice with Chorizo Recipe
Ingredients
- 9 oz Cacique Pork Chorizo
- 1 cup long grain rice, rinsed well
- 1/2 cup diced onion
- 1 garlic clove minced
- 2 cups chicken stock
Directions
- Cook the pork chorizo in a large skillet 8 minutes, do not drain.
- Push the chorizo to the side and add the onion and garlic to the pan.
- Saute the onion and garlic for 1 minute.
- Push the onion and garlic to the side with the chorizo.
- Add the rice to the free side of the skillet.
- Cook for about 3 minutes tossing continuously.
- Mix all the ingredients together and add the chicken broth to the pan.
- Stir to combine.
- Bring to a boil then reduce the heat to low.
- Cover the pan and simmer for 20-30 minutes until the rice is cooked.
- Serve with your favorite Mexican main dish.
Rice with Chorizo
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8
- Category: Mexican recipe
Ingredients
- 9 oz Cacique Pork Chorizo
- 1 cup long grain rice, rinsed well
- 1/2 cup diced onion
- 1 garlic clove minced
- 2 cups chicken stock
Instructions
- Cook the pork chorizo in a large skillet 8 minutes, do not drain.
- Push the chorizo to the side and add the onion and garlic to the pan.
- Saute the onion and garlic for 1 minute.
- Push the onion and garlic to the side with the chorizo.
- Add the rice to the free side of the skillet.
- Cook for about 3 minutes tossing continuously.
- Mix all the ingredients together and add the chicken broth to the pan.
- Stir to combine.
- Bring to a boil then reduce the heat to low.
- Cover the pan and simmer for 20-30 minutes until the rice is cooked.
- Serve with your favorite Mexican main dish.
Summer says
I just came across this recipe and am going to try it. Thank you for that. I would love to explore your your website more, but you have an insane amount of ads that I’m having to close with every page I go to, so unfortunately I’ll have to skip it.
Arlene Mobley says
Summer
Sorry. I understand how busy ads can make a website look. I’m not sure if you know but running a website like this is very expensive. Those ads help pay for the many costs involved. I wouldn’t be able to afford to continue sharing all of these delicious recipes with readers like you without them. I hope you can understand and consider be coming a reader. Have a great weekend!