Growing up in Texas, I came to love the flavors of Mexican food. Although I’ve moved a few times since then, Mexican dishes frequently make an appearance at our dinner table. This Spanish rice recipe with chorizo makes the perfect side dish to go with those tacos.
Spanish Rice vs Mexican Rice
Authentic homemade Spanish rice sometimes adds saffron for a vibrant yellow color. Mexican rice recipes use diced tomato and cumin instead for color and flavor. They’re both delicious, but it can get a little confusing when you look up a new recipe online. The terms Spanish rice and Mexican rice are often used interchangeably.
And if you google restaurant style Spanish rice you’ll likely get a recipe that uses tomato paste or sauce, not saffron. Then there are recipes that add chili powder or even oregano. Whatever you want to call it this easy Spanish rice recipe with chorizo is delicious!
Easy Mexican Rice With Cauliflower
What can’t cauliflower do? This rice dish can be made two different ways. I make mine with cauliflower rice, but I’ve also included directions for how to make it with Jasmine white rice. I prefer white rice to brown rice or long grain rice when I’m making dishes like fried rice. You can read more about my thoughts on white rice here.
The cauliflower is a great low-carb version that adds more veggies to your meal. And white rice absorbs the flavors from the tomato and broth nicely. Do what works for your family.
How to Serve Spanish Rice
Some Spanish or Mexican rice recipes skip the meat entirely, but it tastes delicious with chorizo. It adds extra flavor and a nice boost of protein. There are actually two different types of chorizo.
Mexican chorizo is soft and uses raw pork seasoned with vinegar and chili peppers. Spanish chorizo is usually smoked so it’s harder and fattier. Spanish chorizo also gets its flavor from garlic and smoked paprika.
Both options are spicy. If your family isn’t a fan of spicy then look for a non-spicy version of chorizo. These are simply flavored with spices like garlic and paprika, without the hot peppers.
You could even add shredded chicken, black beans, or ground beef if that’s all you have.
With some toppings like sour cream and avocado, this easy recipe doubles as a main dish. Or keep it as a side dish and have it alongside enchiladas, burritos, or fajitas.
Storage and Leftovers
This recipe reheats well and tastes just as good the next day. A day or two in the fridge allows even more time for the flavors to absorb into the cauliflower or rice.
To reheat, put the rice in the pan with a little water or chicken broth. Cook over low heat just until warmed. You don’t want to overcook the rice or it will get mushy. Store any leftover Spanish rice in an airtight container in the fridge.
More Mexican Food Dishes
Looking for some more recipes for your next taco Tuesday? Try one of these healthy and delicious options!
- Mexican Beef and Rice Bowls
- Light and Zesty Taco Slaw
- Grain-Free Taco Bowl Recipe
- Chicken Tortilla Soup
- Tacos al Pastor With Pineapple & Cilantro
Spanish Cauliflower Rice with Chorizo Recipe
- Sour cream
- Lime juice
- Green onions
- Jalapeno (diced)
- In a large skillet, cook the chorizo over medium heat, stirring and crumbling occasionally, until almost cooked through.
- Add the onion, bell pepper, and garlic and satue, stirring frequently, 2-3 minutes.
- Add the cauliflower rice, tomato sauce, chicken broth, cumin, chili powder, paprika, and salt and cook, stirring frequently for about 10 minutes.
- Top with optional toppings if desired and enjoy!
What are some of your favorite ways to eat chorizo? Leave a comment and share below!