This 30 minute chorizo and chicken Mexican yellow rice recipe features spicy chorizo sausage, tender chicken and vegetables infused in saffron flavored rice.
This simple recipe can be made on the stove top with chicken and chorizo for an authentic Mexican meal.
Leave out the meat for a perfect side dish for taco Tuesday or any day you are having Mexican food for dinner.
The options at the grocery store for dry rice are plentiful. You’ll find red rice, jasmine rice, long-grain rice, short-grain rice and even prepackaged rice pilaf.
But my personal preference is yellow rice, which gets its yellow color and flavor from saffron threads that are added during the cooking process.
Luckily, there a many choices available in the Mexican aisle or rice aisle for yellow rice that just requires hot water to make.
I have a few other rice recipes using brown rice and white rice that are just as popular as this one.
But this one is a kid favorite and I can guarantee the whole family will gobble this up.
Have you ever eaten chorizo?
Chorizo is prepared two different ways.
This recipe uses Mexican chorizo, which comes raw in sausage links or bulk packaging.
Spanish chorizo is sold already dried and cured and ready to eat.
It’s delicious, but there’s also nothing better than links of grilled Mexican chorizo sausage off the grill.
This spicy pork sausage is full of flavor.
However, for this easy Mexican rice recipe I used chorizo that is already ground and used it in a rice skillet paired with shredded chicken and fresh vegetables.
It’s an easy rice dish that can be on the table on a busy weeknight in under 30 minutes.
Can this Mexican Yellow Rice Recipe be made quickly?
This chorizo and chicken Mexican rice recipe takes 30 minutes from pan to plate and is sure to please even the pickiest eaters.
What’s easy about this main course dish is that the chorizo is ready to go, already removed from its casing.
Also be sure to use yellow rice because Saffron flavored rice is more flavorful than Spanish rice and it really infuses this dish with so much flavor.
You can find it in the Mexican section of your grocery if unavailable in the rice aisle. I use the Goya brand.
To make this quickly, I purchased a rotisserie chicken from the store and shredded the meat.
Cooking the chicken is one less step and saves a ton of time.
Next, I added the veggies.
I had peas, mushrooms and bell peppers available but any vegetables will complement this dish so switch up your favorites if you want to.
Add in diced tomatoes or fresh tomatoes from the garden if in season. I think black beans would also be delicious and add fiber to this easy yellow rice recipe.
Finally, I mixed in the rice and stirred everything together.
Serve it to the family and watch them gobble it up!
What you’ll need for this chorizo and chicken Mexican yellow rice recipe
You’ll need a handful of ingredients from the grocery store.
Yellow rice. Goya sells saffron flavored rice in easy to grab packets. Grab one or two. The extra pack comes in handy to serve alongside chicken enchiladas or any Mexican dish.
Cooked chicken. Pick up a rotisserie chicken instead of baking it yourself for easier prep.
Chorizo. The Mexican chorizo sausage is what you want.
Bell pepper. Red, orange or yellow is the sweetest.
Green peas. Pick up a pack of the frozen variety.
Mushrooms. I purchase these already sliced for easy prep.
Be sure to try these easy 30 minute dinners
- Mushroom Sausage Tortellini
- Easy 30 Minute Chicken Marsala
- Easy Maple Dijon Chicken
- Cast Iron Blackened Grouper
- Basil Pesto Vegetable Pasta with Shrimp
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Easy Chorizo and Chicken Mexican Yellow Rice Recipe
- 1 box Goya yellow rice
- 2 cups shredded cooked chicken
- 1 pound ground Mexican chorizo sausage
- 1 tablespoon butter
- 1 red pepper, diced
- 8 ounces mushrooms, diced
- 2 cups frozen peas, thawed
- Cook rice in a medium saucepan or rice cooker according to the package instructions. Keep warm until ready to use.
- Over medium-high heat, brown the chorizo sausage using a wooden spoon until cooked through. Remove the sausage from the skillet to a paper towel-lined plate to drain.
- Wipe the skillet with a paper towel to remove the excess grease. Add the butter to the pan and sauté the diced red pepper and mushrooms for five minutes, until the mushrooms caramelize.
- Mix in the cooked chicken, sausage and thawed sweet peas to the skillet. Fluff rice and then it to the pan and heat until all ingredients are hot and ready to serve.
- Store any leftover rice in an airtight container in the fridge.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!