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Mexican Chorizo Rice

Mexican chorizo rice with fluffy long-grain grains infused with golden chorizo drippings and warm spices. Cook everything in one pot for tender rice, vibrant cilantro, and bright lime at the finish.
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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: 520
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
  • 1 can (14 oz) diced tomatoes 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 large pot and cook over medium heat until browned, about 5 minutes. Stir occasionally until the fat renders and you see golden drippings in the pot.
Sauté aromatics and toast rice
  1. Add the olive oil and sauté the diced onion until softened, about 3 minutes. Then add the minced garlic and cook for 1 minute, stirring so it becomes fragrant but not browned.
  2. Stir in the rice and toast for 2-3 minutes, stirring frequently. Keep going until the grains look slightly translucent and feel warmer to the touch.
Simmer and cook
  1. Add the chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt. Bring to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender.
Finish with chorizo, herbs, and lime
  1. Fluff the rice with a fork, then stir in the cooked chorizo, cilantro, and lime juice. Fold gently so the grains stay fluffy and the garnish is evenly distributed.
  2. Let the rice rest for 5 minutes before serving. Cover during rest to keep steam in, which helps the final texture set.

Notes

Pro tip: don’t skip toasting the rice—those 2-3 minutes help the grains stay separate. Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of water to loosen. Freezing is OK for up to 2 months, but texture may soften slightly on thawing. For a lighter swap, use chicken broth with reduced sodium and choose turkey chorizo if available.