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Spicy Mexican birria-style rice with sausage showcases a flavorful and vibrant dish perfect for a hearty meal.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.