Chorizo Rice Bowls
August 22, 2026
This is a Monday dinner that doesn’t ask much of you.
One skillet, a pot of rice and about thirty minutes, most of which is the rice doing its own thing. The chorizo brings all the seasoning with it, so there’s no spice cabinet archaeology and no recipe to follow closely. Cook the meat, warm the beans and corn in the same pan, and set everything out so people can build their own bowl.
That last part is the real trick. A rice bowl is the rare dinner where the picky eater and the person who wants everything on it get served by the same twenty minutes of work.
Fresh Chorizo Is Not the Same as the Kind in the Cured Case
This trips people up at the grocery store all the time, and the two products are not interchangeable.
Spanish chorizo is cured and firm. You slice it like salami, it holds its shape, and it’s already safe to eat. Fresh chorizo — the Mexican style, the kind we grind and season in the shop — is raw ground pork. It cooks like ground beef, breaks apart in the pan, and turns into a loose, deeply seasoned crumble. That’s what this recipe wants. If you buy the cured kind and try to break it up in a skillet, you’ll end up with rubbery coins and a lot of confusion.
Two things worth knowing when you cook it: don’t add oil to the pan. Chorizo renders plenty of its own fat, and adding more just makes a greasy bowl. And ground pork is done at 160°F, so cook it until there’s no pink left and the edges have started to crisp.
Our fresh sausage is made in-house, which means the chorizo is ground and seasoned here rather than showing up in a box. Ask for it at the counter if you have trouble finding it; it’s in the freezer case with the Italian, the bratwurst and the boudin.
Pro Tip: Cook the Rice in Broth.
Plain water makes plain rice, and plain rice is the difference between a bowl people eat and a bowl people ask for again.
Swap the water for chicken broth one for one. Nothing else changes — same measurements, same timing. If you want to go one step further, stir the zest of your lime into the finished rice along with a pinch of salt.
And let the rice sit covered for ten minutes off the heat before you fluff it. That rest is the whole reason restaurant rice has separate grains and yours sometimes doesn’t.
Chorizo Taco Rice Bowls
Prep time: 10 minutes Cook time: 20 minutes Serves: 4
You’ll Need
- 1 lb. Lil Butcher Shoppe Fresh Chorizo
- 1 cup uncooked long-grain rice
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tomato, diced
- ½ yellow onion, diced
- 1 cup shredded Mexican-style cheese
- 1 lime
- Sour cream for serving
Let’s Cook
- Prepare the rice according to the package directions.
- Remove the chorizo from its casing, if needed, and cook it in a large skillet over medium heat, breaking it apart as it cooks. Continue cooking until completely cooked through.
- Add the black beans and frozen corn to the skillet and cook for another three to four minutes, until everything is hot.
- Divide the rice among four bowls and pile on the chorizo mixture, tomato, onion, avocado and shredded cheese.
- Finish each bowl with a squeeze of lime and a spoonful of sour cream.
Monday dinner: officially handled.
Other kinds of Sausage (Aside from our specialty smoked of course!)
The chorizo has company. Everything in this case is made here, seasoned here, and stuffed here:
- Italian Sausage
- Chorizo
- Pan Sausage
- Bratwurst
- Red Hots
- Boudin — Cajun Pork, Crawfish and Shrimp
Any of them will work in a rice bowl, and the pan sausage is a good swap for anybody at the table who doesn’t want the heat. The boudin is a different conversation entirely, but it’s one people drive in for.
Tips from Behind the Counter
Set the toppings out in bowls and let people build their own. It takes one extra minute and it eliminates the negotiation.
Leave a little of the chorizo fat in the pan when you add the beans and corn. That fat is where the seasoning lives, and it coats everything you add after it.
Char the corn. If you’ve got an extra two minutes, let the frozen corn sit undisturbed in the hot skillet before you stir it. The browned spots taste like you did something.
Leftovers are better as a second meal than a reheat. Fold the chorizo mixture and rice into a tortilla with cheese and griddle it. That’s tomorrow’s lunch and it’s arguably better than tonight’s dinner.
Ways to Change It Up
- Make it a burrito bowl with shredded lettuce and pico instead of the tomato and onion.
- Add a fried egg on top. Chorizo and egg is one of the great combinations, and it makes this breakfast-for-dinner without anybody complaining.
- Swap the black beans for pinto or charro beans if that’s more your family’s speed.
- Use pan sausage or ground chuck for a milder version — same method, same timing.
- Skip the rice and use tortilla chips for a nacho version the kids will vote for every time.
One Stop for Monday Dinner in Hattiesburg
Fresh chorizo, the produce, the beans and the rice… that’s one trip. Our shop at 1910 Broadway Drive is a butcher counter and a grocery, so you’re not driving across town to finish a thirty-minute dinner.
We’ve been family owned and operated in Hattiesburg since 1991. Along with the fresh meat counter, the case is full of homemade cooking that’s already done for you: stuffed potatoes, boudin, gumbo, meatloaf, chicken pot pies, crawfish pies and stuffed bell peppers.
Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday.
Phone: 601-261-2765
Address: 1910 Broadway Drive, Hattiesburg, MS 39401 — get directions or reach out
Outside the area? Our smoked sausage ships nationwide, and you can find us on the shelf at stores across Mississippi and the Gulf South.