One Skillet Chorizo Rice with Veggies, Lime and Cilantro

A skillet of chorizo rice garnished with lime wedges and cilantro on a light surface.

One Skillet Chorizo Rice with Veggies, Lime and Cilantro

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.

Course dinner, Main Dish, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Halal

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 486kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Chef knife
1 Cutting board
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

US Customary - Metric

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