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
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.
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.
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- 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
- 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, 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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