Chorizo and Rice Queso Fundido Skillet | CookOS

Chorizo and Rice Queso Fundido Skillet

Name: Chorizo and Rice Queso Fundido Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 oz pork chorizo; 1 medium yellow onion, diced; 1.5 cups long-grain white rice; 2 tbsp chicken tomato bouillon powder; 3 cups chicken broth; 1.5 cups queso blanco; 1/4 cup fresh cilantro, chopped; 1 cup pico de gallo, for serving; Sour cream, for serving; Tortilla chips, for serving; Flour tortillas, for serving; Lime wedges, for serving

This chorizo and rice queso fundido skillet is a one-pan Mexican meal that combines spicy pork chorizo with fluffy rice cooked in chicken broth, then finished with creamy melted queso blanco and fresh toppings. It comes together in under 30 minutes with minimal cleanup.

🌍Mexican 🏷️Queso fundido 🏷️Chorizo and rice 🏷️Skillet meal 🏷️One-pan Tex-mex

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cookinginthemidwestonTikTok

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cookinginthemidwestonTikTok

Ingredients

10 oz pork chorizo
1 medium yellow onion, diced
1.5 cups long-grain white rice
2 tbsp chicken tomato bouillon powder
3 cups chicken broth
1.5 cups queso blanco
1/4 cup fresh cilantro, choppedoptional
1 cup pico de gallo, for servingoptional
Sour cream, for servingoptional
Tortilla chips, for servingoptional
Flour tortillas, for servingoptional
Lime wedges, for servingoptional

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium heat, add the chorizo and diced onion. Cook, breaking up the chorizo, until it is browned and the onion has softened.
2
Drain any excess grease from the skillet.
3
Add the uncooked rice and chicken tomato bouillon powder to the skillet. Stir well to combine and toast the rice for about a minute.
4
Pour in the chicken broth and stir everything together.
5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
6
Once the rice is cooked, remove the skillet from the heat. Drizzle the warm queso blanco over the top.
7
Garnish with chopped fresh cilantro and pico de gallo.
8
Serve immediately with tortilla chips, in warm flour tortillas, and with a dollop of sour cream if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the chorizo first to render its fat; use that rendered fat to cook the onions and rice for maximum flavor.
Use chicken tomato bouillon powder to add depth—it's less watery than regular bouillon and builds savory complexity.
Add the queso blanco off-heat or on low heat to prevent it from separating or becoming stringy; stir until just melted.
Toast the rice lightly in the fat before adding broth; this prevents mushiness and keeps grains separate.

Substitutions

Long-grain white rice → jasmine or basmati rice (cooks slightly faster, remains fluffier)
Chicken tomato bouillon powder → 3 cups chicken broth with 1 tbsp tomato paste mixed in (similar depth, no bouillon needed)
Queso blanco → Oaxaca cheese or Monterey Jack (melts smoothly, slightly different flavor profile)
Fresh cilantro → fresh parsley (milder herbaceous note, similar texture)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to restore creaminess; add fresh toppings after reheating.

Equipment

Large skillet or paella pan (12-inch preferred for even cooking and topping)

Common Questions

Can I use a different type of cheese instead of queso blanco?

Yes. Oaxaca cheese, mozzarella, or a blend of Monterey Jack and white cheddar work well. Queso blanco is preferred for its mild flavor and creamy melt, but alternatives will still produce a flavorful fundido.

What type of chorizo should I use?

Use fresh pork chorizo (not cured chorizo in casings), which crumbles easily and releases flavorful oils as it cooks. Remove it from its casing before adding to the skillet.

How do I know when the rice is done?

The rice is done when it has absorbed most of the liquid and is tender, usually 18–20 minutes. The skillet should be nearly dry before topping with cheese.

Can I make this ahead?

Yes. Prepare the rice and chorizo mixture up to 2 days ahead, refrigerate separately, then reheat together and top with fresh queso and garnishes before serving.