Arroz Con Chorizo (Mexican chorizo and rice)

This recipe for Arroz con Chorizo is packed with Mexican flavors and seriously delicious! Serve this Chorizo and rice on its own or use it as a side for your favorite Mexican dishes.

📝 Ingredients

• 1 1/2 cup long-grain rice (Mexican, basmati, jasmine)
• 7 oz Mexican chorizo
• 1 large green bell pepper (diced)
• 1 medium onion (diced)
• 1 cube tomato & chicken stock (read notes)
• 3 cups hot water
• 5 Tbsp olive oil (divided)
• 1 clove garlic (minced)
• 1/2 tsp cumin powder
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Wash the rice under cold water. Place it in a strainer and allow to drain the excess water for 10 minutes.
2. 2Heat 2 tablespoons of oil in a cooking pan and sauté bell peppers for 1 minute.
3. 3Add onions and sauté until soft and translucent (about 3 minutes).
4. 4Add Mexican chorizo and garlic. Break chorizo with the back of a spoon and cook over medium heat for 5 minutes or until the meat starts to crisp and the vegetables are nicely softened.
5. 5In a separate pan, heat 3 tablespoons of oil and add the rice.
6. 6Cook stirring for 4-5 minutes or until rice slightly browns.
7. 7Pour 3 cups of hot water and add the cube of chicken and tomato stock.
8. 8Add the chorizo mixture and mix well to dissolve the stock cube. Season with salt, pepper, and cumin powder.
9. 9Bring the mixture to a boil, cover the pan and cook for about 16 minutes.
10. 10Uncover and check if there’s still liquid by digging with a spoon to see the pan’s bottom.
11. 11If the rice is done, allow the remaining liquid to evaporate, if the rice need more cooking and there’s no more liquid, add a little bit and keep cooking until tender.
12. 12Once arroz con chorizo is done, allow sitting for 5 minutes, then use a fork to puff it and serve.