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Chorizo Rice Skillet


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Rate this recipe 4.5/5 (10 Votes)


  • 8 ounces cured chorizo, thinly sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 teaspoons chili powder
  • 1 tablespoon EVOO
  • 1 15 ounce can diced tomatoes
  • 1 1/2 cups white rice
  • 3 scallions, sliced


Adapted from


Step 1

In skillet, cook chorizo, onion, bell pepper and chili powder in EVOO over medium until softened, 5 minutes. Stir in tomatoes, rice and 3/4 cup water; cover and bring to a boil. Simmer, covered, until rice is tender, 20 minutes. Top with scallions.


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