Mexican Spiced Chorizo Rice
with Roasted Tomatoes and Yoghurt Topping
- Milk
This delicious Mexican Spiced Chorizo Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
60 grams
Diced Chorizo
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
20 grams
Chicken Stock Paste
½ unit(s)
Lemon
32 grams
Sweet Chilli Sauce
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
2 tsp
Butter
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the butter (see pantry for amount) and allow to melt.
Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins. Add the sugar (see pantry for amount) to the onion for the last min of fry time.
Meanwhile, boil a half-full kettle.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes.
Add the baby plum tomatoes to a medium baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf of your oven until softened, 10-12 mins.
Once cooked, remove from your oven and cover with foil to keep warm.
Meanwhile, once the onion has softened, add the chorizo to the pan and fry until it starts to brown, 3-4 mins.
Once the chorizo has browned, stir in the garlic and Mexican style spice mix. Fry until fragrant, 1 min.
Stir the rice into the chorizo until coated, 1 min.
Add the water for the rice (see pantry for amount) and chicken stock paste to the pan and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, zest and cut the lemon into wedges (see ingredients for amount).
Once the rice is cooked, stir in the sweet chilli sauce and roasted tomatoes. Add a squeeze of lemon juice from a lemon wedge and gently stir together.
Taste and add salt, pepper or more lemon juice if needed.
Spoon the Mexican style rice into your serving bowls.
Drizzle over the yoghurt, then top with a handful of rocket.
Serve any remaining lemon wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The combination of chorizo, Mexican spice, roasted tomatoes, and sweet chilli sauce delivers a well-rounded, satisfying flavour; the yoghurt and lemon are widely praised for balancing the dish.
- Ease of prep: This is a straightforward one-pan recipe that most find quick and easy to pull together on a weeknight.
- Suggestions: If the rice turns out slightly firm, add an extra 100ml of water and extend the cooking time by around five minutes; some found halving the spice mix kept the heat more manageable, while others doubled it for a bigger kick. Consider reducing the salt you add during cooking, as the chorizo and stock paste already contribute a fair amount. Adding chicken or prawns is a popular way to boost the protein, and some swapped the yoghurt for feta with good results.
- Next-day meals: Leftovers keep well and taste just as good the following day.
- Spice level: The dish has a noticeable kick that some found too hot, particularly for children, so adjust the spice mix to suit your household.
