Tomato Chorizo Rice Recipes

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MEXICAN CHORIZO RICE



Mexican Chorizo Rice image

Mexican Chorizo Rice is a fully flavored and spicy rice dish that goes great with tacos, quesadillas, burritos, you name it! It's loaded with fresh chorizo sausage.

Provided by Christin Mahrlig

Categories     Side Dish

Time 25m

Number Of Ingredients 9

1 (14.5-ounce) can chicken broth
1 cup long grain rice
1 pound Mexican-style chorizo
1/2 yellow onion, (chopped)
1 clove garlic, (minced)
1 (10-ounce) can diced tomatoes and green chilies
1 cup frozen corn, (defrosted)
chopped fresh cilantro, (optional)
Chipotle flavored TABASCO Sauce, (optional)

Steps:

  • Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
  • Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
  • Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
  • Stir in rice. Serve with cilantro and TABASCO if desired.

Nutrition Facts : Calories 264 kcal, ServingSize 1 serving

SPANISH CHORIZO RICE



Spanish Chorizo Rice image

This family-friendly Spanish chorizo rice makes a healthy, filling and affordable meal that everyone will love! Made with charred chorizo sausage, capsicum and Spanish inspired spices, this hearty, flavourful dish all comes together in one pot- in less than 30 minutes!

Provided by Andrea Geddes

Categories     healthy     Main Course     Side Dish

Time 25m

Number Of Ingredients 17

1-2 chorizo sausage (thinly sliced)
2-3 tbsp olive oil
1 brown onion (diced)
2-3 cloves garlic (peeled and finely chopped)
1 tsp paprika
1/2 tsp cumin powder
black pepper
chilli powder (OPTIONAL- to taste)
1 1/2 cups long grain rice
2 capsicum (red and yellow, diced)
1 cup frozen peas
1 cup frozen corn
3-3 1/2 cups chicken stock
3 tbsp tomato paste
juice of half a lime
lime wedges
1/3 cup fresh parsley (chopped)

Steps:

  • In a large, non-stick frying pan or French pan, heat the oil over medium heat. Add the chorizo slices and fry, until the chorizo has become crispy and browned around the edges. Remove the chorizo from the pan and set aside for later.
  • Leaving the oil from the cooked chorizo in the pan over medium heat, add the onion, garlic, paprika, cumin, pepper and chilli powder and stir until fragrant. Add the rice and stir for a few minutes, until the rice becomes clear.
  • Add the vegetables, stock and tomato paste and stir. Bring to a low simmer.
  • Cover the pan with a lid and reduce the heat to low. Cook, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
  • Add the chorizo back into the pan, stir and cover. Turn the heat off and allow to sit, covered, for around 5 minutes.
  • Stir through the lime juice and parsley and serve immediately, with extra lime wedges.

Nutrition Facts : Calories 338 kcal, Carbohydrate 58 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 273 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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