I love chorizo. It is spicy and flavorful and makes any dish instantly better. Take this rice, it has onions, tomatoes with chilies and corn. But without the chorizo it would be boring. The chorizo gives the rice so much more flavor and adds great spiciness.
Mexican Chorizo Rice
Ingredients:
- 2 1/4 cups low sodium chicken broth
- 1 cup brown rice
- 1 pound ground chorizo
- 1/2 yellow onion, diced
- 1 cloves garlic, minced
- 10 ounce can diced tomatoes with green chilies
- 1 cup corn, defrosted
Directions:
- In a medium saucepan add in the chicken broth and bring to a boil.
- Stir in the rice, cover the saucepan and reduce the heat to a simmer.
- Simmer for 40-45 minutes or until the rice is tender and all of the liquid has been absorbed.
- While the rice cooks, cook the chorizo in a large nonstick skillet, over medium heat, breaking it up into small pieces.
- When the chorizo is partially cooked add in the onions and garlic. Continue to cook until the chorizo is completely cooked and onions are soft.
- Add in the tomatoes and corn and simmer for 5 minutes.
- Stir in the rice.
Enjoy!!!
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 571 |
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Total Fat |
29.4g |
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Saturated Fat |
10g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
70g |
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Sodium |
1116.5mg |
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Potassium |
319.9mg |
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Total Carbohydrates |
52.1g |
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Dietary Fiber |
3.1g |
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Sugars |
4.6g |
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Protein |
22.4g |
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Vitamin A 15.75% Vitamin C 9.32% |
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Calcium 3.46% Iron 10.11% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Spicy Southern Kitchen.
