Cuisine  |  See all recipes with meat side-dishes rice-and-grains or in region Michoacán

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo by Karen Hursh Graber © 2003

In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice.


  • 2 tablespoons vegetable oil
  • ¼ cup chopped onion
  • ¾ pound chorizo, removed from its casing and crumbled
  • ¼ pound roma tomatoes, peeled and chopped
  • 3 ½ cups cooked white rice
  • salt to taste



In a large skillet, heat the vegetable oil and sauté the onion until it begins to soften. Add the chorizo and continue to cook, stirring, for 5 minutes.

Add the tomatoes and cook until they render their juice.

Add the rice, stirring to combine, and cook until heated through. Add salt to taste. Serve immediately.

Serves 6 as a side dish, 4 as a lunch dish with salad.

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Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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