Arroz Mixto con Salchicha

Ingredients

• 475 g (2½ cups)long-grain rice
• 454 g (1 lb)smoked pork andouille sausage
• 1.2 litres (5 cups)water or vegetable, beef or chicken stock
• 1 smallred pepper, chopped
• 1 smallonion, chopped
• 2 clovesgarlic, chopped
• 150 g (1 cup)mixed vegetables, such as sweetcorn, carrot, peas and green beans
• 1 stalkcelery, trimmed, strings removed and chopped
• to tasteparsley, finely chopped
• to tasteherbs, such as thyme and oregano
• 1 tbspchicken stock powder or a crumbled beef or chicken stock cube (optional)
• to tastesalt and black pepper
• to taste (optional)red pepper flakes or another chilli
• 30 ml (2 tbsp)vegetable oil
• ½ mediumlime, juiced

Instructions

1. 1

   Prepare vegetables

   Chop the onion, red pepper and garlic.

2. 2

   Cut sausage

   Cut the sausage into pieces.

3. 3

   Brown sausage

   Brown the sausage in a frying pan.

4. 4

   Set sausage aside

   Once the sausage is nicely coloured, remove it from the pan and place it on kitchen paper. Set aside.

5. 5

   Soften vegetables

   Heat the oil in a pan over medium-high heat. When hot, add the onion, red pepper and garlic.

6. 6

   Fry vegetables

   Cook for about 5 minutes, then season with salt and pepper.

7. 7

   Add rice

   Add the rice, either rinsed or unrinsed according to your preference.

8. 8

   Toast rice

   Cook for about 2 minutes, stirring occasionally.

9. 9

   Add liquid

   Add the water or stock, mixed vegetables, celery, parsley and browned sausage.

10. 10

    Season the rice

    Stir in the stock powder, red pepper flakes or chilli, salt, pepper and herbs to taste. Stir and check the seasoning.

11. 11

    Add lime juice

    Stir in the juice of half a lime. The recipe suggests this helps the rice stay separate.

12. 12

    Cook uncovered

    Cook the rice over medium-high heat without a lid.

13. 13

    Cover and simmer

    When the liquid has reduced, turn the heat to low, cover the pan and cook for 15–20 minutes. Do not stir.

14. 14

    Fluff rice

    Once the cooking time is up, gently mix the rice with a fork.

15. 15

    Serve the dish

    Serve as a main course with chips, or alongside a meat stew and fried plantain slices.

What is arroz mixto?

Arroz mixto means mixed rice: a generous rice dish cooked with meat, vegetables and seasonings. Versions vary across Latin American home cooking, and this one takes its flavour from smoked sausage, herbs and a little lime.

The sausage browns first, then joins the rice and vegetables for the final simmer. Cooking everything together lets the rice absorb the savoury cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 15g protein, 62g carbs, 15g fat.

Most of the carbohydrates come from the rice, while the sausage and vegetable oil contribute much of the fat and the sausage supplies most of the protein. Serve it with a generous portion of fresh vegetables or salad to balance the plate.

Choosing the ingredients

Sausage: Smoked pork andouille gives the rice a strong, savoury base. If using a particularly salty sausage or stock, go lightly with added salt until you have tasted the finished seasoning mixture.

Rice: Long-grain rice is a good fit for a dish where distinct grains are wanted. The method allows either rinsed or unrinsed rice, so follow your usual preference.

Build flavour before simmering

Brown sausage: Give the pieces enough contact with the hot pan to develop colour, then lift them out while you cook the vegetables. This also leaves the pan ready for the onion, pepper and garlic.

Soffritto: Cook the chopped vegetables for about 5 minutes, then toast the rice for around 2 minutes. Stir occasionally during this stage so the rice is coated in the oil and does not catch.

Get the rice texture right

Liquid: Use water or one of the suggested stocks, and stir in the seasonings before cooking. Taste the liquid at this point and adjust the salt and pepper to suit the sausage and stock you have used.

Lime: The recipe adds the juice of half a lime before cooking. It brings a fresh note to the rich sausage and is suggested as a way to help the grains stay separate.

Watch the two cooking stages

Uncovered: Start over medium-high heat and cook until the liquid has reduced. Keep an eye on the pan as it reduces, but avoid stirring the rice repeatedly.

Covered: Once the liquid has reduced, lower the heat, cover the pan and cook for 15–20 minutes without stirring. Fluff gently with a fork at the end.

Serving suggestions

As a main: Serve the rice with chips, as suggested in the recipe. A simple fresh salad or sliced vegetables can also make a crisp contrast to the rich, soft rice.

As a side: Pair it with a meat stew and fried plantain slices. Since the rice already contains sausage and vegetables, keep any accompanying stew portion modest if serving both.

Recipe notes & tips

• Brown the sausage well before setting it aside so it develops colour.
• Keep the rice uncovered only until the liquid has reduced, then cover the pan for the final cooking stage.
• Avoid stirring once the pan is covered so the rice can cook undisturbed.
• Taste the seasoned liquid before the final simmer and account for the saltiness of your stock and sausage.
• Use a fork to fluff the finished rice gently rather than mashing the grains together.

Variations

• Use stock: Choose vegetable, beef or chicken stock instead of water for a more savoury result.
• Adjust the heat: Add red pepper flakes or chilli to taste for a spicier version.
• Change the vegetables: Use a different combination of sweetcorn, carrot, peas and green beans.
• Try fresh herbs: Use thyme and oregano in the proportions you enjoy, keeping the total amount to taste.
• Add a citrus finish: Serve with extra lime wedges for anyone who wants a brighter flavour.

Common mistakes to avoid

• Skipping the browning: The sausage misses out on colour; brown it before adding it back to the rice.
• Stirring during the covered simmer: This can disturb the grains; leave the pan alone for 15–20 minutes.
• Turning the heat down too soon: Wait until the liquid has reduced before covering the pan and lowering the heat.
• Over-seasoning early: Sausage and stock can both be salty; taste the liquid before adding more salt.
• Fluffing too firmly: The grains can break or clump; use a fork and lift them gently.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions