Arroz Con Chorizo (Mexican chorizo and rice)

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

Mexican arroz con chorizo served in a Talavera plate with lime wedges on the side.

About This Recipe

Mexican chorizo and rice, aka arroz con chorizo, is a delicious rice-based dish made with flavorful Mexican chorizo, peppers, onions, and spices. It is incredibly delicious, satisfying, and perfect for any day of the week.

If you love Mexican red rice, then you gonna love this recipe because it is very similar but with a kick from the chorizo meat that adds a slightly spicy and smoky depth of flavor.

Arroz con chorizo is an ideal side dish for a Mexican plate lunch, potlucks, summer cookouts, and so much more. Packed with bold flavors is amazing comfort food for any occasion.

Arroz con chorizo, aka Mexican chorizo and rice, served on a Talavera serving plate with lime wedges scattered around.

Ingredients And Substitutions

  • Rice: If you have a Mexican food store near, go for Mexican rice as it is the best option, otherwise, use another type of long-grain rice such as Basmati or Jasmine.
  • Chorizo: You will need Mexican chorizo, the one that comes packed in links. It can be found near fresh dairy products or at the butchery in many grocery stores. I made this dish using my homemade chorizo recipe.
  • Bell Peppers: I used one large green pepper because normally those have a less sweet taste, almost like poblano peppers. You can use any color of bell peppers you want or other types such as Anaheim peppers.
  • Onions: Use any type of onion you want.
  • Tomato chicken stock: This is a key ingredient, it can be bought at Mexican grocery stores or also on Amazon, it is basically chicken stock with tomato, look for it as concentrado de tomate con pollo or caldo de pollo con tomate. If you can’t find it you can substitute it with 1 regular chicken stock cube + 1 tablespoon of tomato paste.
  • Cilantro: This is optional, you can leave it out or sub with parsley.
  • Seasonings: I used only garlic, a pinch of cumin, salt, and pepper.
  • Oil: Use any type of oil you prefer, in my case, extra virgin olive oil.
Arroz con chorizo ingredients on a countertop.

How To Make Arroz Con Chorizo

Wash the rice under cold water. Place it in a strainer and allow to drain the excess water for 10 minutes.

Long-grain rice washed and placed on a strainer over a bowl.

Related: Why You Should Wash Rice Before Cooking.

Heat 2 tablespoons of oil in a cooking pan and sauté bell peppers for 1 minute, then add onions and sauté until soft and translucent (about 3 minutes).

Sautéed bell peppers and onions in a skillet.

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

Chorizo cooked with belle peppers and onions in a skillet.

In a separate pan, heat 2-3 tablespoons of oil and add the rice. Stir for 4-5 minutes or until the rice has a slightly golden color.

Rice slightly golden on a pan.

Pour in 3 cups of hot water along with the chicken and tomato cube, then add also the chorizo mixture.

Collage with two photos of arroz con chorizo preparation.

Mix well to dissolve the stock cube and season with salt, pepper, and cumin powder.

Arroz con chorizo uncooked on a pan.

Bring the mixture to a boil, cover the pan and cook for about 16 minutes without uncovering or stirring.

Fully cooked arroz con chorizo in a pan.

Uncover and check if there’s still liquid by digging with a spoon to see the pan’s bottom.

If 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 of water and keep cooking until tender.

Once arroz con chorizo is done, allow sitting for 5 minutes, then use a fork to puff it and serve.

Puffing arroz con chorizo with a fork.

Recipe Notes

  • You can use powdered chicken stock, about 2 teaspoons would be enough for this recipe. If you do so, add also 1 teaspoon of tomato paste for flavor and color.
  • Or you can use store-bought chicken stock instead water, just make sure to heat it up before adding it to the pan.
  • Do not uncover the pan until the rice is done, the steam helps to cook the rice quicker.
  • Always keep an eye on it when you toast the rice because it can burn quickly.

Other Add-ins

This amazing chorizo and rice can be highly customized, try any of those add-ins for a change:

  • Veggies: You can easily sneak in other vegetables such as tomatoes, zucchini, carrots, celery, or peas. Starchy vegetables like corn and potatoes are also nice additions.
  • Proteins: Make it richer by adding some canned or homemade black beans, chickpeas, or even chicken leftovers nicely diced or shredded.
  • Make it spicy: If you want a spicy kick, you can use chopped jalapeño peppers sautéed along with onions, or you can use also chili powder or chili flakes.

How To Serve Chorizo And Rice

This rice side dish will go with pretty much any food other and Mexican main dishes since those got enough flavor anyway. It’s so tasty and packed with bold flavors that can be easily eaten as it is for quick midweek meals.

Anyway, if you want to serve arroz con chorizo as a side, here are a few suggestions that go perfect with it:

Close-up of Mexican chorizo and rice, also known as arroz con chorizo.

How To Store

This chorizo and rice will keep for up to 4 days in the fridge, which make it perfect for busy days. To store it, allow reaching room temperature then transfer leftovers to an airtight container and store.

You can also freeze it for up to 3 months, I like to make a double batch and distribute it in resealable bags so I always have a flavorful rice side that can be thawed and reheated in the microwave!

More Mexican Rice Recipes

Craving more Mexican recipes that features rice? Try those mouth-watering classics:

Mexican arroz con chorizo recipe.

Arroz Con Chorizo (Mexican chorizo and rice)

author Maricruz
6
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.
prep 10 minutes
cook 20 minutes
total 30 minutes

Ingredients 

  • 1 ½ 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)
  • ½ tsp cumin powder
  • salt and pepper (to taste)

Instructions
 

  • Wash the rice under cold water. Place it in a strainer and allow to drain the excess water for 10 minutes.
  • Heat 2 tablespoons of oil in a cooking pan and sauté bell peppers for 1 minute.
  • Add onions and sauté until soft and translucent (about 3 minutes).
  • Add 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.
  • In a separate pan, heat 3 tablespoons of oil and add the rice.
  • Cook stirring for 4-5 minutes or until rice slightly browns.
  • Pour 3 cups of hot water and add the cube of chicken and tomato stock.
  • Add the chorizo mixture and mix well to dissolve the stock cube. Season with salt, pepper, and cumin powder.
  • Bring the mixture to a boil, cover the pan and cook for about 16 minutes.
  • Uncover and check if there’s still liquid by digging with a spoon to see the pan’s bottom.
  • If 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.
  • Once arroz con chorizo is done, allow sitting for 5 minutes, then use a fork to puff it and serve.

Notes

  • You can use powdered chicken stock, about 2 teaspoons would be enough for this recipe. If you do so, add also 1 teaspoon of tomato paste for flavor and color.
  • Or you can use store-bought chicken stock instead water, just make sure to heat it up before adding it to the pan.
  • Always keep and eye when you toasting the rice because it can burn quickly.
  • Do not uncover the pan until the rice is done, the steam helps to cook the rice quicker.
Nutrition Information
Calories: 388kcal | Carbohydrates: 41g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 21mg | Sodium: 793mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 1mg
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