Sizzling Tomato Rice with Crispy Chorizo and Charred Peppers
Ingredients
- 8 ounceschorizo sausage (Mexican chorizo)
- 2red bell pepper
- 1 mediumyellow onion
- 4 clovesgarlic
- 2 cupslong-grain white rice
- 1 can (28 oz)diced tomatoes
- 3 cupschicken broth
- 1jalapeño
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- 1lime
- 1 tablespoonolive oil
- ¼ cupcilantro
- ½ cupcotija cheese (or feta)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Core and dice 2 red bell peppers into 1-inch pieces.
- 03
Mince 4 cloves garlic.
- 04
Stem and mince 1 jalapeño.
- 05
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Remove chorizo from casing. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Crumble chorizo into the pot and cook 4–5 minutes, stirring occasionally, until it releases its oils and begins to brown. Transfer chorizo to a plate.
- 02
Add red bell peppers to the pot and cook 3–4 minutes until they char at the edges; transfer to the plate with chorizo.
- 03
Add diced onion to the pot and cook 2–3 minutes until softened. Stir in minced garlic and minced jalapeño, cooking 30 seconds until fragrant.
- 04
Stir in rice and cook 2–3 minutes, stirring often, until the grains begin to toast and smell nutty.
- 05
Sprinkle cumin, smoked paprika, salt, black pepper, and cayenne over the rice. Stir to coat evenly, about 30 seconds.
- 06
Pour in diced tomatoes (with juice) and chicken broth. Scrape any browned bits from the bottom of the pot. Bring to a boil.
- 07
Reduce heat to low, cover with a lid, and simmer undisturbed for 18–20 minutes, until rice is tender and liquid is absorbed.
- 08
Remove from heat and let sit covered for 5 minutes. Fluff with a fork. Stir in the cooked chorizo and charred peppers. Squeeze lime juice over the top.
- 09
Scatter cilantro and crumbled cotija cheese over each serving. Serve hot.
Spice Tips
For extra heat, add 1/4 teaspoon more cayenne or a pinch of red pepper flakes with the spice blend. For warmth without serious kick, stick with the jalapeño and skip the cayenne. If you want deep smoky spice, use chipotle powder (1/4 teaspoon) instead of or alongside the cayenne.
This recipe builds deep flavor through chorizo fat and charred peppers. For a milder version, remove jalapeño seeds before mincing or omit entirely. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently with a splash of water.