BIRRIA STYLE SPICY RICE BOWL

Ever crave that rich, deep, slow-cooked flavor of birria but don’t have all day? What if you could capture some of that magic in a weeknight-friendly rice bowl? Get ready to dive headfirst into this Spicy Rice with Sausagee: Mexican Birria Style, a dish that delivers incredible flavor in a fraction of the time. I’m going to walk you through it step-by-step, so you can whip up a restaurant-worthy meal in your own kitchen!

Gathering Your Fiesta-Ready Ingredients

Alright, friend, let’s make sure we have all the ingredients on hand for this flavor explosion! Don’t worry if you don’t have *everything* perfectly; we can always adapt. This recipe is really flexible. This recipe is similar to MEXICAN STREET CORN CHICKEN BOWL if you want a chicken-based alternative!

For the Spicy Birria Rice:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo sausage, removed from casings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for extra heat!)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for even *more* heat!)
• 4 cups chicken broth
• 2 cups long-grain rice, rinsed
• Salt and pepper to taste

For the Toppings (Get Creative!):

• Shredded Monterey Jack cheese
• Chopped fresh cilantro
• Diced avocado
• Lime wedges
• Sour cream or Mexican crema
• Pickled onions (optional)
• Hot sauce (of course!)

Step-by-Step to Birria Rice Bliss

Okay, now the fun begins! Don’t be intimidated by the list of ingredients. This recipe is all about layering flavors, and I promise each step is easy to follow.

Sizzling the Sausage and Aromatics:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chorizo sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. The key here is to get some nice browning on the sausage; that’s where a lot of flavor comes from!
3. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot. That sausage fat is liquid gold, my friend!
4. Add the onion, garlic, bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5-7 minutes. The aroma should be making your mouth water already!

Building the Birria-Inspired Flavor:

1. Stir in the diced tomatoes, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full potential. Think of it as waking them up!
2. Pour in the chicken broth and bring to a boil.

Rice to the Occasion:

1. Add the rinsed rice and cooked sausage to the pot. Stir well to combine.
2. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Resist the urge to peek! The steam is what cooks the rice perfectly.
3. Remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to finish steaming and become nice and fluffy.
4. Fluff the rice with a fork and season with salt and pepper to taste.

Topping Time!

1. Spoon the spicy birria rice into bowls and top with your favorite toppings. I highly recommend a generous sprinkle of cheese, a dollop of sour cream, a sprinkle of cilantro, and a few slices of avocado. Don’t forget a squeeze of lime!
2. Serve immediately and enjoy!

Spice It Up or Cool It Down: Customizing Your Birria Rice

The beauty of this recipe is that it’s totally customizable! Here are a few ideas to make it your own:

• For a Milder Flavor: Omit the jalapeño and cayenne pepper. You can also use a mild chorizo sausage.
• For a Vegetarian Version: Substitute the chorizo sausage with crumbled vegetarian sausage or black beans. You can also use vegetable broth instead of chicken broth.
• Add More Veggies: Corn, zucchini, or mushrooms would all be delicious additions.
• Make it Cheesy: Stir in a cup of shredded cheese at the end of cooking for extra cheesy goodness.
• Make it a Burrito Bowl: Add black beans, corn, and your favorite salsa to the bowl.

Troubleshooting Tips & Tricks

Sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few common issues and how to fix them:

• Rice is Too Mushy: You may have used too much liquid. Next time, reduce the amount of chicken broth slightly.
• Rice is Too Dry: You may not have used enough liquid. Add a little more chicken broth and cook for a few more minutes.
• Rice is Sticking to the Bottom of the Pot: Make sure the heat is low enough and that the pot is tightly covered. You can also try using a non-stick pot.
• Not Spicy Enough?: Next time, don’t seed the jalapeno or add an extra dash of cayenne pepper!

Serving Suggestions: Beyond the Bowl

While this Spicy Birria Rice is fantastic on its own, here are a few other ways to enjoy it:

• As a Filling for Tacos or Burritos: Warm some tortillas and fill them with the rice, your favorite toppings, and a drizzle of hot sauce.
• As a Side Dish: Serve it alongside grilled chicken, steak, or fish.
• As a Topping for Nachos: Pile tortilla chips high with the rice, cheese, and your favorite toppings.

Storage & Reheating Instructions

Got leftovers? Lucky you! This Spicy Birria Rice stores well and reheats beautifully.

• Storage: Store the rice in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the rice in the microwave or on the stovetop. Add a splash of water or chicken broth to help prevent it from drying out.

The Secret Ingredient: Love (and Maybe a Little Heat!)

There you have it! Spicy Rice with Sausagee: Mexican Birria Style that’s sure to become a family favorite. Remember, cooking is all about experimenting and having fun. So don’t be afraid to get creative with the ingredients and toppings to make this dish your own. And most importantly, cook with love. It’s the secret ingredient that makes everything taste better! I’m confident you’ll absolutely nail this recipe! Maybe even try my CHICKEN STREET TACOS if you like this one!

Birria Style Spicy Rice Bowl

This Birria Style Spicy Rice Bowl captures the rich, deep flavor of traditional birria in a quick and easy weeknight meal. Featuring spicy chorizo, fragrant spices, and a customizable array of toppings, this recipe delivers restaurant-worthy flavor in the comfort of your own kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Mexican chorizo sausage, removed from casings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced optional
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 4 cups chicken broth
• 2 cups long-grain rice, rinsed
• Salt to taste
• Pepper to taste
• Shredded Monterey Jack cheese, for topping
• Chopped fresh cilantro, for topping
• Diced avocado, for topping
• Lime wedges, for topping
• Sour cream or Mexican crema, for topping
• Pickled onions optional
• Hot sauce, for topping

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula
• Colander (for rinsing rice)
• Bowls for serving

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chorizo sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
3. Add the onion, garlic, bell pepper, and jalapeño (if using) to the pot and cook until softened (about 5-7 minutes).
4. Stir in the diced tomatoes, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Pour in the chicken broth and bring to a boil.
6. Add the rinsed rice and cooked sausage to the pot. Stir well to combine.
7. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
8. Remove the pot from the heat and let it sit, covered, for 5-10 minutes.
9. Fluff the rice with a fork and season with salt and pepper to taste.
10. Spoon the spicy birria rice into bowls and top with your favorite toppings such as cheese, sour cream, cilantro, avocado, and a squeeze of lime.
11. Serve immediately and enjoy!

Notes

For a milder flavor, omit the jalapeño and cayenne pepper. To make it vegetarian, substitute the chorizo sausage with crumbled vegetarian sausage or black beans and use vegetable broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or chicken broth to prevent drying. Consider adding a can of drained and rinsed black beans or corn kernels for extra flavor and texture.