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Arroz con Chorizo

Arroz con Chorizo 4.000

Goran Kosanovic for The Washington Post

Dinner in Minutes Dec 6, 2016

Think of this as a Mexican pilaf: Bits of cured chorizo lend flavor to the sauteed onion and rice, which absorbs more flavor from the broth and aromatics. Corn, bell pepper and cilantro are tossed in for contrasting texture and color. (Here, we used a frozen yellow and purple corn blend from Stahlbush Island Farms.) Topped with an egg or served with scrambled eggs stirred in, this makes a festive yet fairly inexpensive weeknight dish.

Leftovers are great for making fried rice.

Serve with your favorite salsa and/or hot sauce.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 small white onion
  • 2 cloves garlic
  • 1/2 medium red bell pepper
  • 2 1/4 ounces cured chorizo sausage (one 4-inch-length from a 1-inch-wide link)
  • 1 tablespoon olive oil
  • 1 medium jalapeño pepper
  • 2 cups long-grain white rice
  • 3 cups no-salt-added chicken broth
  • 1 small celery rib, preferably with leaves
  • 3/4 to 1 cup frozen/defrosted corn kernels (may substitute frozen peas; see headnote)
  • 4 to 6 stems cilantro
  • 3 or 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • Spanish smoked paprika (pimenton), for serving (optional)


Finely chop the onion and mince the garlic. Discard the seeds and ribs from the red bell pepper, then cut the pepper into 1/4-inch-thick strips.

Cut the chorizo into very small dice and place them in a large skillet or nonstick saute pan over medium heat. Cook for about 3 minutes or just until the meat starts to release some of its oils, then add the oil and whole jalapeño. Cook for a minute or two, then stir in the onion and garlic. Cook for a minute or two, then stir in the rice. Cook for a few minutes, so the rice is well coated and some grains begin to turn opaque, then stir in the broth and celery.

Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium-low, cover and cook for 15 minutes or until the broth has been absorbed and the rice is tender. Uncover and stir in the corn and strips of bell pepper; cover and cook for about 3 minutes, just until they have warmed through.

Meanwhile, coarsely chop the cilantro leaves and some tender stems. Uncover the chorizo rice and toss in the cilantro, then cover and let stand while you cook the eggs.

Heat a large nonstick skillet over medium heat. Crack in the eggs (one per serving if they'll be sunny side up, or 3 eggs total if they'll be scrambled) and cook to the doneness you like. Season lightly with salt and pepper.

Uncover the chorizo rice; discard the jalapeño and wilted celery. Taste, and season with salt and/or pepper, as needed.

If you've scrambled the eggs, stir them into the chorizo rice before you divide it among individual plates.

If you've fried the eggs, place one atop each portion. Sprinkle with the smoked paprika, if using. Serve right away.

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Recipe Source

Adapted from “My Abuelo’s Mexican Feast: A Life and Love of Mexican Food,” by Daniella Germain with Elsa Germain (Hardie Grant, 2015).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving : 500

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 3g 15%

Cholesterol: 150mg 50%

Sodium: 250mg 10%

Total Carbohydrates: 82g 27%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 15g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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