Tex-Mex Risotto with Chorizo and Sweet Peppers

Name: Tex-Mex Risotto with Chorizo and Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter; 2 Tablespoons Olive Oil; Salt And Pepper, to taste; 1 whole Yellow Onion, Diced; 1 cup Arborio Rice; 3 cups Chicken Stock (more If Needed); 1 Tablespoon Chili Powder; 1 teaspoon Cumin; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; 1/2 pounds Ground Chicken Chorizo, Cooked; 3 whole Sweet Mini Peppers, Sliced Into Rounds

Servings: persons

2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
Salt And Pepper, to taste
1 whole Yellow Onion, Diced
1 cup Arborio Rice
3 cups Chicken Stock (more If Needed)
1 Tablespoon Chili Powder
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Garlic Powder
1/2 pounds Ground Chicken Chorizo, Cooked
3 whole Sweet Mini Peppers, Sliced Into Rounds

1
In a medium sauce pot preheated to medium heat, add butter, olive oil, and salt and pepper.
2
Saute onions for a couple of minutes until softened.
3
Add the rice and cook for another 2 minutes.
4
Ladle in a cup of chicken stock at a time, allowing the rice to absorb the chicken stock.
5
Stir constantly so it doesnt stick to the pan.
6
Continuing adding chicken stock until the rice is plump.
7
Add chili powder, cumin, paprika, garlic powder, and salt and pepper.
8
Stir to combine and add in chorizo.
9
Serve in a big bowl with sweet peppers on top!

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, 2 Tablespoons Olive Oil, Salt And Pepper, to taste, 1 whole Yellow Onion, Diced, and more.

Yes, Tex-Mex Risotto with Chorizo and Sweet Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!