Arroz Con Chorizo (Mexican chorizo and rice)

Ingredients

• 285 g (1½ cups)long-grain rice (Mexican, basmati or jasmine)
• 198 g (7 oz)Mexican chorizo
• 1 largegreen pepper, diced
• 1 mediumonion, diced
• 1 cubetomato and chicken stock
• 710 ml (3 cups)hot water
• 75 ml (5 tbsp), dividedolive oil
• 1 clovegarlic, minced
• ½ tspground cumin
• to tastesalt and pepper

Instructions

1. 1

   Rinse the rice

   Wash the rice under cold water, then put it in a sieve and leave it to drain for 10 minutes.

2. 2

   Cook the pepper

   Heat 30 ml (2 tbsp) of the oil in a cooking pan and sauté the diced pepper for 1 minute.

3. 3

   Soften the onion

   Add the onion and sauté for about 3 minutes, until soft and translucent.

4. 4

   Brown the chorizo

   Add the chorizo and garlic. Break up the chorizo with the back of a spoon and cook over a medium heat for 5 minutes, or until it starts to crisp and the vegetables are softened.

5. 5

   Heat the oil

   In a separate pan, heat the remaining 45 ml (3 tbsp) of oil.

6. 6

   Toast the rice

   Add the rice and cook, stirring, for 4–5 minutes or until it is lightly browned.

7. 7

   Add water and stock

   Pour in 710 ml (3 cups) of hot water and add the tomato and chicken stock cube.

8. 8

   Combine and season

   Add the chorizo mixture and stir well to dissolve the stock cube. Season with salt, pepper and cumin.

9. 9

   Simmer the rice

   Bring the mixture to the boil, cover the pan and cook for about 16 minutes.

10. 10

    Check for liquid

    Remove the lid and use a spoon to check whether liquid remains at the bottom of the pan.

11. 11

    Finish cooking

    If the rice is cooked, let any remaining liquid evaporate. If it needs more time and the pan is dry, add a little water and continue cooking until tender.

12. 12

    Rest and fluff

    When the rice is done, leave it to sit for 5 minutes, then fluff it with a fork and serve.

What is arroz con chorizo?

Arroz con chorizo means rice with chorizo in Spanish, and this version brings together rice, Mexican chorizo and vegetables in a seasoned, savoury dish. Rice dishes are found across many Mexican home kitchens, with ingredients and methods varying by household.

Toasting the rice separately before combining it with the chorizo mixture gives it a lightly browned start, while the stock and cooking liquid carry flavour through the grains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 9g protein, 41g carbs, 20g fat.

The rice provides most of the carbohydrates, while olive oil and chorizo contribute much of the fat. Chorizo also supplies protein. For a more balanced plate, serve a portion with vegetables or a simple salad.

Choose the right rice

Rice choice: Long-grain rice, including basmati or jasmine, is suggested here. Rinse it first and let it drain well so excess water does not interfere with the toasting stage.

Toasting: Stir the rice in oil for 4–5 minutes, until lightly browned. Keep it moving so it colours evenly rather than catching on the bottom.

Build the chorizo mixture

Vegetables first: Give the pepper a minute in the pan, then cook the onion for about 3 minutes until soft and translucent. This softens them before the chorizo is added.

Chorizo and garlic: Break the chorizo into small pieces as it cooks for 5 minutes. The recipe looks for some crisping on the meat and softened vegetables before the mixture joins the rice.

Manage the cooking liquid

Stock and water: Use hot water and stir the stock cube into the mixture so it dissolves. Season with cumin, salt and pepper before covering the pan.

Check the base: After about 16 minutes, look at the bottom of the pan with a spoon. If the grains still need cooking but the liquid is gone, add a little water and continue until tender.

Rest before serving

Resting: Leave the finished rice undisturbed for 5 minutes. This gives the remaining moisture time to settle through the dish.

Fluffing: Use a fork to lift and separate the rice before serving, rather than stirring it vigorously.

Serve it as a meal or side

As a main: Serve the rice on its own while warm. A crisp salad or simply cooked vegetables can add freshness alongside its rich, savoury flavours.

As a side: Pair it with other Mexican dishes, such as beans or grilled vegetables. Keep accompaniments mild if you want the chorizo to remain the main source of spice.

Recipe notes & tips

• Drain the rinsed rice for the full 10 minutes before toasting it.
• Use hot water as directed so the cooking mixture does not have to warm up from cold.
• Break the chorizo into small pieces in the pan for an even mixture.
• Stir frequently while toasting the rice to help it brown without sticking.
• Check for liquid at the bottom before deciding whether the rice needs more water.
• Let the rice rest for 5 minutes before fluffing it with a fork.

Variations

• Add beans: Stir in cooked beans near the end of cooking for a more substantial dish.
• Bring the heat: Add chopped fresh chilli to the pepper and onion as they cook.
• Use another pepper: Swap the green pepper for a red pepper for a sweeter flavour.
• Add fresh herbs: Scatter chopped coriander over the rice just before serving.
• Serve with lime: Offer lime wedges at the table for a bright squeeze over each portion.

Common mistakes to avoid

• Skipping the rinse: Wash the rice under cold water and drain it for 10 minutes before cooking.
• Leaving the rice unstirred: Stir it during the 4–5-minute toasting stage so it colours more evenly.
• Cooking the chorizo in large pieces: Break it up with the back of a spoon as it cooks.
• Assuming the rice is done by time alone: Check the grains and the liquid at the bottom of the pan.
• Adding too much water at once: If the rice needs longer and the pan is dry, add only a little and check again.
• Fluffing immediately: Rest the cooked rice for 5 minutes before using a fork to fluff it.

How to store

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

Frequently asked questions