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Spicy Chorizo Rice

We all need a little spice in our life and this Chorizo Rice recipe will bring the heat. It’s the perfect dish to warm you up on a cold day or light you up on a warm day.

If you’ve ever tried Chorizo then you know it can pack some heat. With that being said, we all have different comfort levels of heat and pork Chorizo is hitting on all cylinders with myself. Now the hubby on the other hand is a different story. He thinks Chorizo isn’t spicy enough. I think he has an iron tongue. He can use some hot sauce or even sriracha to kick up his heat level.

While the hubby can gobble up this Chorizo rice like no tomorrow, I’m super thankful for the rice in this recipe. It mellows out the spiciness along with the addition of my favorite, sliced avocado. I love the sweetness of the pineapples and the smokiness that little bit of cumin adds. Honestly, the sky is the limit on add ins and toppings for this recipe. You can add sour cream or Greek yogurt. Add your favorite shredded cheese or crumbled Queso Fresco.

Corn would be great added to this recipe and corn chips would be amazing to scoop and eat. This Spicy Chorizo Rice would be perfect with Southwest Chicken as an addition. Don’t forget about the flour tortillas. Warm a tortilla then throw on some cheese with this rice combination, wrap it up and call it a day. Yum! The perfect burrito. This recipe is perfect the way it is or even better with your twist.

Easy tips
First, get your rice going according to package directions. 
Next, start frying up your chorizo in a large skillet over medium high heat.
Then, chop your veggies and get them going in a separate pan. Don’t want to take the time to chop veggies? Use frozen chopped veggies.

Spicy Chorizo Rice


  • 1 cup uncooked Riceland Long Grain Rice
  • 2 -9 ounce packages pork chorizo, removed from package
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 tablespoon butter or olive oil
  • 3 bell peppers (green, red, yellow) or 8 mini peppers, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 -8 ounce can pineapple, drained and chopped into ½ inch pieces
  • 1 -15 ounce can black beans, drained
  • salt and pepper to taste
  • sliced green onion, optional garnish


Prepare the rice according to package directions. Heat a large skillet over medium heat. Add chorizo, breaking it up with a spatula. As it cooks break up into tiny crumbles and season with paprika and cumin. Cook the chorizo until browned, about 8 to 10 mins. Meanwhile heat a medium sized skillet over medium heat. Melt butter and toss in chopped peppers and onion. Sauté for 5 minutes or until slightly softened. Add garlic and stir for an additional 2-3 minutes. Toss in chopped pineapple. Stir until starting to caramelize. Add the rice and black beans into the skillet with cooked chorizo along with pepper, onion, and pineapple mix. Mix until well combined and heated through. Add salt and pepper to taste. Top with garnish. Eat and enjoy!

Recipe and photos provided by EasyPeasyPleasy.com