CHORIZO & MUSHROOM RICE

When my husband and I first started dating 12 years ago, this was one of the very first dishes he ever made for me. I still remember taking that first bite and thinking it was one of the best things he'd ever cooked. From that day on, I was hooked.

Over the years, I've made a few small changes to make it my own. I added a little more seasoning, fresh lemon juice, and plenty of cilantro to brighten everything up. But the heart of this recipe is still his, and he deserves all the credit for creating it.

Since then, this rice has become one of our favorite side dishes. We make it alongside everything from grilled chicken and steak to fajitas, and it always disappears quickly. The buttery rice, savory chorizo, earthy mushrooms, and fresh herbs come together in a way that's simple but incredibly flavorful.

Some recipes become favorites because they're complicated, but this isn't one of them. It's the memories behind it that make it special. Every time we make it, it reminds me of those early days together and how a simple homemade meal can become part of your family's traditions.

Buttery, savory, and packed with flavor, this Chorizo & Mushroom Rice is proof that sometimes the simplest side dishes become the ones you make for years to come. I hope it finds a place on your family table, just like it has on ours. ♥

Chorizo & Mushroom Rice

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

• 1 cup basmati rice (or your favorite rice)
• 2 cups water or chicken broth
• 4 tbsp unsalted butter
• 3–4 baby portabella mushrooms, finely diced
• ½ red onion, finely diced
• 1 Goya chorizo link, finely diced
• 1 handful fresh cilantro, finely chopped
• Juice of 1 small lemon
• Olive oil, for cooking
• Salt and freshly ground black pepper, to taste

Directions

1. Finely dice the mushrooms, onion, and chorizo into similar-sized pieces. Keeping everything the same size helps the rice cook evenly and ensures you get a little of everything in each bite.
2. Heat a drizzle of olive oil in a skillet over medium heat. Add the chorizo and cook until lightly browned, stirring often to render the fat without burning it. Remove with a slotted spoon and transfer to a bowl.
3. In the same skillet, sauté the onion and mushrooms in the rendered chorizo fat until lightly browned and tender. Transfer to the bowl with the chorizo and set aside.
4. Add 1 tablespoon of the butter to the same skillet. Stir in the rinsed rice and cook for 1–2 minutes, stirring frequently. Toasting the rice develops a rich, nutty flavor and helps keep the grains light and separate.
5. Pour in the water or chicken broth and bring to a gentle simmer.
6. Once simmering, reduce the heat to low, cover, and cook undisturbed.
7. Cook until all of the liquid has been absorbed, about 20 minutes.
8. Once the rice is cooked, return the skillet to medium-low heat. Stir in the remaining butter, the mushroom, onion, and chorizo mixture, lemon juice, cilantro, salt, and black pepper. Cook for 1–2 minutes, stirring gently, to allow the flavors to come together. Taste and adjust the seasoning if needed.
9. Serve hot and enjoy.

Jesse's Kitchen Tip

Toasting the rice before adding the liquid gives it a rich, nutty flavor and helps keep the grains light and fluffy.

Serving Suggestions

♥ Chicken Fajitas (see recipe)
♥ Creamy Cilantro Crema (see recipe)
♥ Grilled chicken or steak
♥ Simple green salad
♥ Cold Mexican lager or sparkling lime water

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a skillet over medium-low heat with a splash of water or chicken broth to loosen the rice, or microwave in 30-second intervals until heated through.

Variations

♥ Use hot Italian sausage instead of chorizo.
♥ Add minced garlic with the onions and mushrooms.
♥ Use chicken broth instead of water for extra flavor.
♥ Finish with crumbled Cotija cheese.
♥ Top with sliced avocado before serving.

Baby Friendly?

• Omit the chorizo and prepare a separate portion with plain sautéed mushrooms and onions.
• Cook the rice a little longer if needed, then gently mash with a fork before serving.

RDH Tip

Chewy foods like rice and mushrooms can become trapped between teeth. Flossing each day helps remove food particles from areas your toothbrush can't reach.

- Twelve years later, this recipe still reminds me of where our story began. I hope it brings as much comfort and joy to your table as it has to ours. ♥