This Chorizo Rice One Skillet Dinner is a great budget friendly recipe, made with Mexican chorizo. It’s a quick and easy meal, perfect for any day of the week.
- How long do you cook Chorizo on the stove?
- Is Mexican Chorizo Rice spicy?
- Can you eat Chorizo raw?
- Do you drain Chorizo?
- Saute the rice for best results
- Recipe
Ready in 35 Minutes!
This Chorizo Rice Dinner is made in only one skillet and you can put it on the table in just over 30 minutes.
It’s easy on the budget, quick and super easy. It’s the perfect meal for any night of the week.
You can make it go even further by turning it into burritos or chimichangas. You may need to add a little sauce and cheese. The rest of your favorite fillings are already there.
Ingredients
I have purposely developed this recipe, in a series of recipes, for cooking on a budget. The recipe uses inexpensive rice to make it hearty. The protein is black beans and Mexican chorizo, also very inexpensive.
How Long Do You Cook Chorizo on the Stove?
Not only is Mexican chorizo inexpensive, but it cooks quickly as well! You put it in a hot skillet and it only takes 5-7 minutes to cook, before you add the rest of the ingredients.
Is Mexican Chorizo Rice Spicy?
I don’t feel like this is very spicy. The chorizo is a little spicy by itself, but adding it to something like this will reduce the heat by spreading it around. You can easily add to the heat by adding your own spices, like cayenne or chipotle powder.
We usually buy Cacique Chorizo which is available in beef or pork. You may be able to find a spicier version, if you prefer.
Can You Eat Chorizo Raw?
You can’t eat Mexican chorizo straight out of the package. It’s raw. Some Spanish chorizo is already cooked, but this is very much raw.
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Tip for Using Chorizo: Before you cut into it to open it, wash off the outside. Everyone in the store could have handled it. Once you cut into it, you are transferring germs from the outside to the inside. Wash first. Just do it.
Do You Drain Chorizo?
If you have a lot of extra grease in the pan, you can use a paper towel or a slice of bread to get some of it. Don’t remove it all, though! You’re removing the flavorful spices of chorizo at the same time.
Saute the Rice For Best Results
Just like Spanish Rice (aka as Mexican Rice), you should saute the rice before simmering it in liquid. It’s not absolutely crucial but, if you don’t, your rice can get mushy.
If you saute the rice first, you are adding an extra litle layer of protection so the rice doesn’t clump. The pieces stay separated so it fluffs up easily.
Use the Liquid from the Canned Tomatoes
I like to use all of the flavor of the tomatoes. By draining the tomatoes into a measuring cup, you won’t take the chance of adding too much liquid, which can also make your rice mushy.
More Recipes
Chorizo is so inexpensive that I use it often. You can see lots of Recipes with Chorizo here. If you’re in a pinch, you can also Make Your Own Chorizo, using breakfast sausage.
For a Mexican breakfast, try Chorizo and Potatoes in tacos or on tostadas.
Recipe
Chorizo Rice One Skillet Dinner
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Ingredients
- 1 cup Long Grain White Rice, uncooked
- 2 tablespoons Olive Oil
- 10 ounces Chorizo, Mexican, raw
- ¼ large Onion, diced
- 1 teaspoon Chicken Bouillon, used Better Than Bouillon
- 14.5 ounces Diced Tomatoes, canned
- 4 ounces Diced Green Chiles, canned
- 2 cups Water
- 7 ounces Black Beans, canned, drained and rinsed
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
Instructions
- Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.
- Drain tomatoes and green chiles, allowing liquid to drain into a 2-cup measure. Once completely drained, add enough water to reach 2 cups. Set aside.
- Heat olive oil over medium heat. Add rice to skillet (you'll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Saute in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes. Remove to a bowl. Set aside.
- Add chorizo to same skillet over medium heat. Begin mashing and stirring for about 3 minutes, then add the diced onion. Stir and continue cooking for about 5-6 minutes until chorizo is fully cooked.
- Add chicken bouillon and stir. Add tomato liquid, tomato mixture, sauteed rice, black beans and seasonings. Stir.
- Bring to a light boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don't open or stir during the 20 minutes.
- If there is liquid remaining, cover and cook on low another 3-5 minutes.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Moggy says
Flavor is good, but the rice is a mushy mess. and yes, I drained the tomatoes and chilies and used the liquid as part of the 2 cups of water. I even actually squeezed the tomatoes to remove as much liquid as possible and I cut the liquid slightly by using a little bless than 2 cups. I would make this again, but I would cut the liquid by at least a half a cup. I’m hoping I can salvage this by using it as a filling in some burritos or enchiladas or something. Like I said, flavor is good.
Christian Guzman says
Thank you for writing! You’re right. Rice can be tricky sometimes. The amount of water can be affected by the type of rice, how long you saute it before adding the water, the age of the rice and even the shape of the pan itself. If you get the chance, please let me know how it works out for you if you make it again. Thanks so much for writing!
Sonali says
It turned out perfect. This is the first time I sauteed rice, and I think it did help keep it from getting overcooked. The flavors were wonderful. I used about 16 ounces of chorizo and I am glad I did. I wanted more protein. Thanks for sharing this recipe- it will be made again at our home!
Christian Guzman says
That’s wonderful. I’m glad you had a chance to try it and it worked out so well. Thank you for writing!
Barbara P. says
Yummy recipe! I will definitely make this again. I used jasmine rice (because it is what I had in my cupboard). Seasonings are perfect. I used a large can of black beans (15 oz) again…because that’s what I had in my cupboard and in my opinion…..you can never have too many beans.
Does this freeze well? It will definitely be more than 6 servings for me.
Christian Guzman says
Thank you! I’m glad it worked out so well for you. I’ve never frozen it so I’m not sure. Everything in it can be put in the freezer, but the consistency of the rice will change once it’s thawed. I think that’s the only thing that will change. I hope that helps and thank you for writing!