Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo

articles Food & Cuisine Recipes

Karen Hursh Graber

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.

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