Arroz Rojo Con Chorizo
Tomato-stained rice cooked with Mexican chorizo, onion and garlic. A heartier turn on the classic red rice; eats as a side or a meal on its own with a fried egg on top.
Overview
Mexican chorizo is rendered in the pan to release its red, paprika-laden oil. Onion and garlic soften in the oil, then long-grain rice is toasted before tomato puree and stock are poured in to colour and cook the grains. The result is rice the colour of terracotta with a slightly smoky, slightly spicy chorizo backbone running through every bite.
Ingredients
- 200 g Mexican chorizo (or Spanish chorizo, diced or crumbled from casing)
- 1 tablespoon olive oil (only if Spanish chorizo, which releases less fat)
- 1 onion (small, finely diced)
- 3 garlic cloves (finely chopped)
- 300 g long-grain white rice (rinsed until the water runs clear, drained)
- 2 tablespoons tomato paste
- 200 g tinned chopped tomatoes (blended smooth)
- 500 ml chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt (to taste)
- 80 g peas (frozen, optional)
- A handful of coriander (chopped, to finish)
Method
Stage 1 - Render the chorizo
- Heat a saucepan with a tight-fitting lid over medium heat.
- Add the chorizo (and a splash of olive oil if using Spanish-style).
- Cook for 5-6 minutes, breaking it up with a spoon, until it crisps and releases its red oil.
- Lift two-thirds of the chorizo out with a slotted spoon and reserve, leaving the oil and a third of the chorizo in the pan.
Stage 2 - Soften the base
- Add the onion to the pan and cook for 4-5 minutes until soft and tinted red by the chorizo oil.
- Stir in the chopped garlic and cook for 30 seconds.
Stage 3 - Toast the rice
- Add the rinsed, drained rice and stir for 2-3 minutes, until the grains turn opaque and smell nutty.
Stage 4 - Steam
- Stir in the tomato paste and cook for 30 seconds.
- Pour in the blended tinned tomatoes, chicken stock, cumin, oregano and salt.
- Bring to a boil, then reduce to the lowest heat.
- Cover with a tight-fitting lid and cook for 16-18 minutes (don't lift the lid).
- Scatter the peas (if using) and the reserved chorizo on top in the final 3 minutes.
Stage 5 - Rest and serve
- Pull from the heat and rest, still covered, for 10 minutes.
- Fluff with a fork; the chorizo and peas will mix through.
- Scatter the coriander and serve.
Notes
- Toasting the rice is non-negotiable: Spanish and Mexican rice methods both depend on it. The toasted grains stay separate; untoasted rice gets gummy.
- Mexican chorizo vs Spanish: Mexican is soft, fresh, paprika-red; Spanish is cured. Both work here, but the dish is named for the Mexican kind. With Spanish chorizo, dice it small and add a splash of paprika to compensate.
- Don't peek: Even one lift of the lid will leave the rice unevenly cooked. Trust the timer.
Storage
- Refrigerate up to 3 days; reheat covered with a splash of water.
- Freezes well in portions for 2 months.
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