Delicious Mexican-style chorizo rice all cooked in one skillet makes for a satisfying meal with so much flavor! Veggies like mushrooms, bell pepper, peas and canned tomatoes get cooked down and added to the pan for more wholesome flavor. Seasonings like paprika, cumin and oregano are topped off with a touch of lime and cilantro for a pop of freshness.
If you’re new to pairing chorizo and rice together, you’re going to love this flavor filled dinner recipe. It’s versatile as a main dish or can easily act as an over achieving side dish that *might* just steal the show. You can even serve leftovers for breakfast on it’s own or with eggs baked on top until just set. It’s a meal for any time of day!
This chorizo and rice recipe isn’t as quick and easy as many of my other dinners but it’s so so worth the extra time. I tested it with less steps and ingredients and it frankly, just wasn’t as good. Trust me, you’ll love it.
Serve it on it’s own or with an impressive yet easy side like my cilantro lime red cabbage slaw. It’s truly so good together with that crunchy tangy salad!
Here’s what you’ll need to make the recipe:
The recipe is a dairy free chef’s kiss masterpiece as written (if I do say so myself) but feel free to add some cheddar cheese or a sprinkle of cotija to really up the amp.
How to Make a Chorizo and Rice Skillet
- Heat that oil up and cook your chorizo.
- Cook the veggies.
- Add the seasonings, rice, tomatoes and stir to toast.
- Add chorizo and peas back in.
- Add broth, boil, cover and cook.
- Add cilantro and lime, toss and serve with avocado and sour cream!
If you end up obsessed with this chorizo rice and crave more of this flavor, you’re going to love my phenomenal chorizo sweet potato skillet too. It’s similar but with a sweet potato base instead of rice. SO good.
One Skillet Chorizo Rice with Veggies, Lime and Cilantro
Equipment
- 1 Large skillet with a lid
- 1 spatula or flat sided wooden spoon
Ingredients
- 1 Tablespoon avocado oil
- 1 lb. chorizo make sure to get Mexican style raw chorizo not smoked sausages
- 1 medium onion chopped
- 1 red pepper chopped
- 8 oz. cremini mushrooms sliced
- 1 teaspoon minced garlic 2 medium cloves
- 2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 ½ cups rice rinsed in cold water (I used Jasmine rice)
- 14.5 ounce can diced tomatoes drained well and excess liquid discarded
- 1 ½ cups frozen peas 12 ounce package
- 1 Tbsp lime juice
- 2 cups low-sodium chicken broth or vegetable
- ½ cup chopped cilantro
- Optional garnishes: avocado and sour cream
Instructions
- Bring a large skillet up to medium heat (make sure to use one with a tightly fitting lid). Add oil and tilt skillet to spread.
- Add chorizo to the hot pan, breaking up with a flat wooden spatula as it browns (5-7 minutes). If your chorizo came in links, remove the chorizo from the sausage casings and discard the skins. Remove chorizo from the pan and set aside leaving cooking oil in the skillet.
- Add onion and red pepper to the skillet and let sear for 2-3 minutes, only stirring once. Add mushrooms and sauté for 5 more minutes until mushrooms have released most of their liquid.
- Add garlic, paprika, oregano, cumin, salt and diced tomatoes to the pan and stir for 2 minutes until aromatic and rice is toasty.
- Add cooked chorizo back in along with peas, and lime juice and stir to mix.
- Pour in stock, and raise heat to high.
- When pot boils, reduce heat to low, cover and let rice cook for 15 minutes. When timer goes off, turn off heat but leave the lid on for 5 more minutes for the rice to continue steaming.
- Remove lid and stir the rice. Stir in half of the cilantro. Serve in the skillet or move the chorizo rice to a serving bowl and top with remaining cilantro before serving alongside sour cream and avocado (optional). Leftovers will keep in the refrigerator for up to 4 days.
Nutrition
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Comments & Reviews
Looks delicious!
We agree!