July 5, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/spicy-chorizo-rice-skillet-10581
- Prep time 20 minutes
- Total time 40 minutes
- Servings 6
Ingredients
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1/2 cup roughly chopped white onion
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2-1/2 cups reduced-sodium chicken broth
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7 ounces fresh pork chorizo (Mexican-style)
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1 tablespoon vegetable oil
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2 cups Jasmine rice, uncooked
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1/2 cup diced carrots
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2 cloves garlic, chopped
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1/2 cup Birds Eye® Sweet Garden Peas
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1/2 cup Birds Eye® Sweet Kernel Corn
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2 tablespoons chopped fresh cilantro
Nutrition Information
213 calories, 26g carbs
Directions
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Step one
Pour undrained tomatoes and onion into food processor or blender and process until very smooth, about a minute. Pour into 4-cup measuring cup. Add enough chicken broth to make 4 cups of liquid total, about 2-1/2 cups of broth.
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Step two
Heat a large non-stick skillet that has a tight-fitting lid over medium heat. Add chorizo to pan and cook until browned, about 4 minutes. Remove to a paper-towel lined dish, leaving a little of the fat in the pan.
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Step three
Add oil and rice to skillet and cook until rice is just starting to brown, about 5 minutes, stirring frequently. Pour in broth and tomato mixture, carrot, and garlic and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, and liquid is absorbed, 18 to 20 minutes.
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Step four
Remove lid and stir in peas and corn. Top with chorizo. Cover and let stand a few minutes. Garnish your spicy chorizo rice with cilantro and serve!