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One-Pan Mexican Chorizo and Rice Skillet

A close-up of a serving of vibrant mexican chorizo rice mixed with black beans, corn kernels, and topped with fresh cilantro.
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Make this easy chorizo rice recipe for a flavorful one pot chorizo rice meal. This recipe combines spicy Mexican chorizo with rice, black beans, and corn for a quick dinner idea with Mexican sausage. It is a simple, satisfying dish perfect for weeknight cooking.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Mexican chorizo, casings removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 2 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1/2 cup chopped fresh cilantro, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, deep skillet over medium heat. Add the Mexican chorizo and break it up with a spoon. Cook until the chorizo is fully browned and cooked through, about 8 to 10 minutes. Drain off excess grease, leaving about 1 tablespoon in the skillet.
  2. Add the chopped onion to the skillet with the chorizo. Cook until the onion softens, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the skillet. Stir constantly for 2 minutes to toast the rice lightly.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18 minutes without lifting the lid.
  6. Remove the skillet from the heat. Let it stand, covered, for 10 minutes.
  7. Gently stir in the rinsed black beans and frozen corn. Cover again and let stand for 5 minutes to heat the beans and corn through.
  8. Fluff the rice mixture with a fork. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.

Notes

  • If you prefer a less spicy dish, use mild chorizo or drain more of the rendered fat before adding the rice.
  • This flavorful rice skillet works well as a base for burritos or as a side dish for grilled chicken.
  • For a richer flavor, substitute water with vegetable broth if you prefer a vegetarian option (though the main ingredient is pork chorizo).

Nutrition

Find it online: https://cookerycommand.com/mexican-chorizo-rice-recipe-skillet/