Morisqueta Con Chorizo

READY IN: 20mins
Recipe by Alskann

This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico.

Top Review by Muffin Goddess

I made this to go with the shrimp I made for dinner last night, and we enjoyed it. I didn't have link chorizo, but I had some ground chorizo. I also forgot to measure out my cooked rice before mixing it in, but I had made my usual size batch of rice (8oz uncooked rice). It may have cooked up to 3 cups after expansion, but I'm not sure. DH was especially happy with this rice, since he's from Michoacan. Thanks for posting, we'll be using this recipe again for sure!

Ingredients Nutrition


  1. Heat the lard or oil in a large frying pan.
  2. Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
  3. Remove with slotted spoon and set aside.
  4. Drain all but 3 tablespoons of the oil.
  5. Add the onion and sauté for 1 minute or until transparent but not browned.
  6. Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
  7. Stir in the chorizo and the rice.
  8. Add salt to taste.
  9. Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
  10. Serve hot.

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