Enjoy this simple, satisfying and flavorful one-skillet Mexican dinner in under an hour! Make sure to use Mahatma® Brown Rice for added hearty whole grains.
Heat oil in large high-sided skillet or saucepan set over medium heat; cook chorizo for 3 to 5 minutes or until starting to brown. Stir in onion, red pepper, green pepper and garlic; cook for 3 to 5 minutes or until slightly softened.
Stir in brown rice, chili powder, smoked paprika, oregano, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in broth; bring to boil. Reduce heat to medium-low; cover and cook for 23 to 25 minutes or until rice is tender and most of the liquid is absorbed.
Let stand for 10 minutes and fluff with a fork. Stir in lime juice and cilantro. Serve with a drizzle of sour cream.
If you’re wondering how you can bring more flavor to your rice dinner, why not try infusing it into your rice! This one-skillet dinner is ideal for more flavor in no time and most importantly, less cleanup.
How can you do it? Start with a base of flavor from the chorizo and let your vegetables first cook in the juices it releases. When the vegetables have softened, toss in the rice to toast along with the pantry seasonings for added texture and taste. Finally, it’s time to let those ingredients simmer together and the rice to absorb it all with the help of the broth.
For a fresh touch, mix in lime juice and chopped cilantro!
To save time in the kitchen, have all of your ingredients prepared and seasonings gathered before beginning, that way you can focus on the flavor and not on finding what you need next.
We’ve used spicy Mexican chorizo sausage, but Spanish chorizo or turkey sausage can also be swapped in.
Substitute turkey sausage for pork chorizo if preferred.