Name: Arroz con Chorizo (Puerto Rican Rice with Smoked Sausage)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups Jasmine rice; 7-10 oz chorizo (about 3-4 links); 1/4 cup sofrito; 1/4 cup tomato sauce; 1/2 tbsp chicken bouillon (Better than Bouillon); 3 cups water; 2 cloves garlic (crushed); 1/2 cup bell pepper (finely diced); 1/2 cup onion (finely diced); 1/4 tsp adobo; 1/4 tsp sazón; 1/4 tsp ground oregano; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp roasted red peppers (optional); 4-5 sprigs fresh cilantro

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Arroz con chorizo or Puerto Rican rice with smoked sausage is a savory meal that comes together quickly and easily. I love making this when I am running short on time. It comes together in 30 minutes or less, making it a great option for busy weeknights. Smoky chorizo and aromatics like onions and peppers add tons of flavor to the rice. This meal tastes even better the next day!

If you love rice dishes, check out these other recipes: arroz con gandules, arroz con pollo, arroz con salchichas, arroz mamposteao, arroz apastelado, arroz blanco, arroz moro, and arroz con calamares.

What is chorizo?

Chorizo is a type of pork sausage known for its bold flavor, originating from the Iberian Peninsula (Spain and Portugal). There are distinct regional varieties, such as Spanish chorizo, which is a dry-cured, often smoked sausage seasoned with paprika, and Mexican chorizo, which is typically a fresh, uncooked sausage flavored with chili peppers and other spices like cumin and garlic.

Arroz con chorizo ingredients:

Chorizo
Jasmine rice
Sofrito
Tomato sauce
Chicken bouillon Better than Bouillon
Water
Garlic
Bell pepper
Onion
Adobo
Sazón
Oregano
Onion powder
Garlic powder
Roasted red peppers
Cilantro

I make my own homemade blend of adobo and sazón. They are much healthier than most store-bought seasonings, they are cost effective, and last up to three years when stored in an air tight container.

*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page.

How to make rice with sausage:

First, cut the chorizo links into slices. Finely dice the onion and pepper. Place a pot over medium heat. Add a drizzle of olive oil and brown the chorizo. Add garlic, onions, peppers, and sofrito. Sauté a few minutes until fragrant. Add seasonings, chicken bouillon, tomato sauce, and roasted red peppers, if using.

Add the rice and the water. Stir everything until well combined. Taste the liquid for seasoning and adjust to your liking, if necessary. Allow this to boil for a few minutes until some of the liquid is absorbed. Add a few sprigs of fresh cilantro on top. Cover the pot and reduce the heat to low. Allow the rice to cook for 25 minutes, covered.

Uncover the caldero and remove the cilantro springs. All of the liquid should have been absorbed by the rice. If there is still some liquid left, cover and continue cooking 5 minutes more. Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked. Sprinkle with chopped cilantro over the top. Serve with tostones and salad. Enjoy! ¡Buen provecho!

*There are beans in my rice because I used Carolina Red Beans and Rice as a hack for an even quicker meal. This cuts down significantly on your cook time. Find Carolina Ready to Heat rice pouches at your local supermarket.

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Arroz con Chorizo (Puerto Rican Rice with Smoked Sausage)

Arroz con chorizo or Puerto Rican rice with smoked sausage is a savory meal that comes together quickly and easily. Smoky chorizo and aromatics like onions and peppers add tons of flavor to the rice. This meal tastes even better the next day!

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Prep Time 5

Cook Time 25

Total Time 30

Servings 4 people

Equipment

1 Caldero see notes

Ingredients

2 cups Jasmine rice
7-10 oz chorizo about 3-4 links
1/4 cup sofrito
1/4 cup tomato sauce
1/2 tbsp chicken bouillon Better than Bouillon
3 cups water
2 cloves garlic crushed
1/2 cup bell pepper finely diced
1/2 cup onion finely diced
1/4 tsp adobo
1/4 tsp sazón
1/4 tsp ground oregano
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp roasted red peppers optional
4-5 sprigs fresh cilantro

Instructions

Cut chorizo into slices. Finely dice the onion and pepper.
Place a pot over medium heat. Add a drizzle of olive oil and brown the chorizo. Add garlic, onions, peppers, and sofrito. Sauté a few minutes until fragrant.
Add seasonings, chicken bouillon, tomato sauce, and roasted red peppers, if using.
Add the rice and the water. Stir everything until well combined. Taste the liquid for seasoning and adjust to your liking, if necessary.
Allow this to boil for a few minutes until some of the liquid is absorbed. Add a few sprigs of fresh cilantro on top. Cover the pot and reduce the heat to low.
Allow the rice to cook for 25 minutes, covered.
Uncover the caldero and remove the cilantro springs. All of the liquid should have been absorbed by the rice. If there is still some liquid left, cover and continue cooking 5 minutes more.
Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked.
Serve with tostones and salad. Enjoy! ¡Buen provecho!

Notes

Tips:

If your rice is too wet and mushy (amogollao) that means you added too much liquid. The best way to fix this is to uncover it and cook for about 10 minutes, uncovered on super low heat. This will allow some of the excess moisture to evaporate. But don’t keep it on the heat for too long or the rice will overcook.

If your rice is too grainy and the grains are hard in the center, that means you added too little liquid. Add about 1/2 cup of water and cook covered for 15 more minutes. This should fix it. If it’s still grainy, repeat the steps.

Pro tip: Make sure your caldero is twice the size of the amount of rice.

How to store arroz con calamares?

Store leftover arroz con calamares in an air-tight container and refrigerate for up to 3 days.

For longer storage, store in freezer-safe containers or freezer ziplock bags and freeze for up to 3 months. Thaw overnight in the refrigerator for easier reheating.