Mexican rice is a beloved side dish known for its bright flavors and comforting texture. My twist of this tradition dish is swapping in brown rice for white rice and adding chorizo, spinach and cheese to elevate the recipe into something special.
The bold, savory flavors of chorizo infuse the rice with a rich depth, while spinach adds a touch of earthiness and vibrant green color. Using brown rice instead of white makes the dish a bit more nutritious, adding fiber and essential nutrients.
Whether served alongside tacos, grilled meats, or simply enjoyed on its own, this Mexican Brown Rice with Chorizo & Spinach may become a new favorite in your family. Mexican Rice also goes by Arroz Mexicano, Spanish Rice or Arroz Rojo.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Brown rice – I used long-grain brown rice. You can also use other types of brown rice, like short grain, basmati etc. Please check the packaging as they may have different cooking times.
- Passata – if you cannot find passata, use tomato puree or marinara sauce
- Stock – vegetable or chicken
- Spinach
- Chorizo
- Manchego cheese – or another melting cheese
- Oregano
How to Make Mexican Brown Rice with Chorizo & Spinach
Step 1 – Preheat the oven to 375 degrees F.
Transfer passata and stock to a oven-save dish and cook until just boiling.
Step 2 – Add the rice and stir. Cover the dish an place it back in the oven and cook for about 45 minutes until the rice is al dente or softer (if you prefer).
Step 3 – Cut the chorizo in strips and cook in a little bit of olive oil in a skillet, until crispy. Add the coarsely chopped spinach and cook until wilted. Set aside.
Step 4 – When the rice is done and still a little wet, that’s fine, cheese will be added in the next step and will absorb some excess moisture. If the rice is too dry before it is done, add more stock.
Step 5 – Add chorizo, spinach, Manchego cheese and oregano to the rice and mix. Allow the cheese to melt. Taste and season with salt and pepper if needed. Mix and serve.
ENJOY !
Mexican Brown Rice with Chorizo & Spinach
Ingredients
- 1/2 cup brown long grain rice
- 1 cup passata or tomato paste
- 1 cup stock vegetable or chicken
- 1.5 ounces chorizo cut in strips
- 2.5 ounces spinach coarsely chopped
- 1.5 ounces Manchego cheese grated
- 1/2 teaspoon oregano
- salt & pepper
Instructions
- Preheat the oven to 375 degrees F.
- Transfer passata and stock to a oven-save dish and cook it in the oven until just boiling.
- Add the rice and stir. Cover the dish and place it back in the oven and cook for about 45 minutes until the rice is al dente or softer (if you prefer). (NOTE 1)
- Cut the chorizo in strips and cook in a little bit of olive oil in a skillet, until crispy. Add the coarsely chopped spinach and cook until wilted. Set aside.
- When the rice is done and still a little wet, that’s fine, cheese will be added in the next step. If the rice is too dry before it is done, add more stock.
- Add chorizo, spinach, Manchego cheese and oregano to the rice and mix. Allow the cheese to melt. Taste and season with salt and pepper if needed. Mix and serve.
- ENJOY !
Notes
- Depending on the type of brown rice you use, the cooking times may vary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Comments