This Chorizo Burrito Skillet is incredibly easy to pull off and tastes delicious! It’s easy, quick, and all-in-one, with all the Mexican, bold flavors you love. A family-pleasing meal that your family will love!
Oriana’s Thoughts On The Recipe
I’m so excited to share with you today’s recipe because it’s so good and flavorful. This Chorizo Burrito Skillet is loaded with all the delicious flavors you love in a burrito, but it’s all cooked in a skillet. Nothing to roll, fret, or fuss over. This Chorizo Burrito Skillet could not be easier!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Meat: This time, I use cured chorizo sausage. However, you use ground beef, chicken, turkey, or pork. This is the cured chorizo I use.
- Veggies: You’ll need onion, bell pepper (I use green and red), and garlic.
- Rice: I used white long-grain rice.
- Diced Tomatoes: I use Ro*Tel® Original Diced Tomatoes & Green Chilies.
- Sweet corn kernels: You can use canned (drained) or frozen.
- Black beans: You can substitute black beans for red kidney beans or any other bean you prefer.
- Broth: You can use chicken or vegetable broth.
- Cheese: I like to use shredded cheddar and Monterey Jack cheese blend. You can also use a Mexican cheese blend.
- Cilantro: Skip the cilantro if you don’t like it! You can substitute cilantro for sliced green onions.
How to Make Burrito Skillet Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Brown the Meat
Heat a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally.
- Sauté Veggies
Add onions, bell peppers, and garlic; cook 5 minutes more or until vegetables are fragrant and tender.
- Toast the Rice
Stir in the uncooked rice and let it toast for 2 minutes, stirring constantly. Then, add Ro*Tel® tomatoes, corn, black beans, and vegetable broth; mix to combine.
- Cook
Bring to a boil. Let it cook uncovered, over medium heat, until most of the liquid has evaporated. Then cover, reduce heat to low, and cook for 10-15 minutes or until rice is tender. Sprinkle the cheese on top, cover, and cook for 1 -2 more minutes or until the cheese is melted. Garnish with cilantro, if desired. Serve.
Recipe Tips
For extra flavor. Add 2 tablespoons of taco seasoning to the broth.
Toppings. Use as many toppings as you desire. My favorites are guacamole, sour cream, and fresh salsa.
Meat. I love using chorizo because it’s already seasoned and full of flavor. But feel free to use any meat you like, such as ground beef, chicken, turkey, or pork. When using ground meat, season it while it’s browning. You can season with salt, black pepper, or taco seasoning for extra flavor.
Spicy. Add a sliced jalapeño pepper when sautéing the other veggies (step 2).
Storing & Freezing Instructions
Store in an airtight container in the refrigerator for up to 5 days.
To freeze: Transfer to a freezer-friendly bag or container and keep frozen for up to 3 months.
To reheat: Thaw in the fridge overnight, then reheat on the stove or in the microwave until warm. You’ll want to add a splash of water or broth to moisten it again.
Frequently Asked Questions
Absolutely! Substitute the meat with mushrooms and use vegetable broth.
Yes, you can! In that case, use the amount of liquid (broth) suggested in the package and adjust the cooking time accordingly.
Yes, in that case, you’ll need a bigger skillet. I like to use a 15-inch cast iron skillet.
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Recipe Card
Chorizo Burrito Skillet
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 (7 oz approx.) cured chorizo sausage, cut into slices (read recipe notes for substitutes)
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (I use green and red)
- 3 garlic cloves, minced
- 1 cup white rice, uncooked
- 1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 cup sweet corn kernels, drained and rinsed
- 1 cup black beans, drained and rinsed
- 2 cups (480 ml) chicken or vegetable broth
- 1 cup (113 g) shredded Cheddar and Monterey Jack cheese blend (or more to taste)
- Chopped cilantro to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Heat the oil in a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally. Note: If you are using ground meat instead of chorizo, you must season the meat with salt and black pepper or taco seasoning.
- Add onion, pepper, and garlic; cook 5 minutes more or until vegetables are fragrant and tender.
- Stir in the rice and let it toast for 2 minutes, stirring constantly.
- Add Ro*Tel® tomatoes, corn, black beans, and broth; mix to combine. Bring to a boil. Let it cook uncovered, over medium heat, until most of the liquid has evaporated, about 5 – 7 minutes. Then cover, reduce heat to low, and cook for 10-15 minutes or until rice is tender. Sprinkle the cheese on top, cover, and cook for 1 -2 more minutes or until the cheese is melted.
- Garnish with cilantro, if desired. Serve.
- For extra flavor. Add 2 tablespoons of taco seasoning to the broth.
- Toppings. Use as many toppings as your heart desires. My favorites are guacamole, sour cream, and fresh salsa.
- Meat. I love using chorizo because it’s already seasoned and full of flavor. But feel free to use any meat you like, such as 1 lb. ground beef, chicken, turkey, or pork. When using ground meat, you must season it when you brown it. You can just season with salt, black pepper, or taco seasoning for extra flavor.
- Spicy. Add a sliced jalapeño pepper when sautéing the other veggies (step 2).
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This Chorizo Burrito Skillet recipe has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone.
This recipe was originally published in May 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
Happened to have all ingredients on hand and whipped this up in no time. It was very tasty and a nice change. Great idea for weeknight one pot meal.
Hello Jennifer! So glad it worked out for you! 😊 I love those “everything’s already in the pantry” meals — and one-pot dinners are such a lifesaver on busy weeknights. Happy you enjoyed it!
This is a keeper. Chorizos are good but this takes it up a notch. I love the freshness with all vegetables. Our whole family enjoyed it. We will be making this again.
Hello Regina! Yay!! I’m so happy to hear that you and your family enjoyed it! 😊 I agree—the fresh veggies really make the chorizo shine and add so much flavor. Thanks for giving it a try and for sharing your kind words!
My husband and I loved it! Very easy to make. I always thought chorizo was spicy which I like, but when I tasted it after cooking, I found it was flavorful, but not spicy. I added jalapeño as I did not have any of the Ro-tel tomatoes mentioned. Also I had to substitute dark red kidney beans for the black beans. I purchased black beans today because I plan on making it again!
Hello Laurie! Yay!! I’m so glad you both loved it! Chorizo can definitely surprise you—some are spicy, some just super flavorful. Your tweaks with jalapeño and kidney beans sound perfect, and I love that it’s already on your “make again” list. Thanks so much for sharing!
What a flavorful recipe!!! Made it for the first time. This will stay in my recipe box!! Great recipe! Thanks!!
Hello Dave! Yay!! I’m so happy to hear that—it means so much to know it earned a spot in your recipe box! 😊💛 Thank you for giving it a try and for your kind words. Happy cooking! ✨🍽️
Wonderful!!…Thank you
Hello Debra! You’re so welcome! 😊 I’m so happy you enjoyed it! 🎉❤️ Happy baking! 🍽️✨
Love this! Easy and tasty!
Hello Elci! I’m so happy to hear that you loved it! 😊 It’s great to know that the recipe was both easy and tasty for you. Thanks for the awesome feedback 💛