One-Pot Mexican Rice with Chorizo and Vegetables
A flavorful one-pot rice dish featuring spicy chorizo, bell peppers, and tomatoes, perfect for a hearty weeknight meal. This mexican-inspired one pot ready in about 45 minutes pairs casing removed Mexican chorizo, rinsed long grain white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, casing removed Mexican chorizo
- 1 1/2 cups, rinsed long grain white rice
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes with juice
- 2 1/2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1 tbsp fresh lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large deep skillet or pot over medium heat. Add 8 oz Mexican chorizo (removed from casing) and cook for 5 minutes, breaking it apart with a spoon until browned and cooked through.
- Step 2: Add 1 diced medium yellow onion, 1 diced medium red bell pepper, and 3 minced garlic cloves to the pan. Sauté for 4-5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 1 1/2 cups rinsed long grain white rice, coating grains with oil and chorizo juices. Cook for 2 minutes, stirring frequently.
- Step 4: Add 1 can (14.5 oz) diced tomatoes with juice, 2 1/2 cups chicken broth, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Step 5: Bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove from heat, fluff rice with a fork, and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice before serving.
Frequently asked questions
How long does One-Pot Mexican Rice with Chorizo and Vegetables take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Mexican Rice with Chorizo and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed long grain white rice from drying out.
Can I substitute ingredients in One-Pot Mexican Rice with Chorizo and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Mexican Rice with Chorizo and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Mexican Rice with Chorizo and Vegetables?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
