Chorizo Beef Rice Bowls

Chorizo and ground beef cooked with warm spices and pico de gallo, served over rice with tomatoes, feta, cilantro, and pickled onions.

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Author: April Anderson

Servings: servings

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

4 ounces Mexican chorizo
1 pound 90% lean ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 cup pico de gallo
¼ cup chopped cilantro divided
4 cups cooked white rice
2 Roma tomatoes chopped
½ cup crumbled feta cheese
Pickled onions for garnish

Instructions

Heat a large pan over medium-high heat. Add the chorizo and break it up. Adjust the heat to medium and cook the chorizo, while breaking it up, until browned. Drain off the excess fat.
Add the ground beef and break it up as it cooks. Add 1 teaspoon each of chili powder, cumin, and oregano. Stir and continue cooking the meat until it’s browned.
Add 1/2 cup of pico de gallo and 1/4 cup of chopped cilantro. Stir, and cook the mixture for a couple of minutes or until the excess liquid has cooked off.
Divide the rice among four plates or bowls. Top each with the chorizo beef, 1 tablespoon of cilantro, some chopped tomatoes, and 2 tablespoons of feta cheese. Garnish with the pickled onions.

Notes

Fresh Mexican chorizo works best for this recipe because it cooks like ground sausage and blends easily with the beef. Spanish chorizo is cured and won’t work the same way.

If you like more heat, add diced jalapeños, hot sauce, or a pinch of cayenne to the meat mixture while it cooks.

Try avocado, sour cream, shredded lettuce, or sliced jalapeños instead of (or in addition to) the feta and pickled onions.

The chorizo beef mixture can be made up to 3 days in advance and stored in the refrigerator. Reheat it in a skillet or microwave and assemble the bowls just before serving.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: chorizo beef, chorizo beef taco bowls, chorizo rice bowls