Arroz Rojo con Chorizo y Huevo (Chorizo and Egg Red Rice Skillet)
Red rice fried with spicy Mexican chorizo and tomato, topped with fried eggs for a quick one-pan supper.
Made with Mexican red rice (arroz rojo) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a large non-stick frying pan over a medium-high heat. Add your ready made Mexican chorizo (see the base recipe) and fry for 5 minutes, breaking it up, until the fat runs and it is crisp in places. Make sure it is cooked through.
5 min - 2
Add the tomatoes and chilli and cook for 3 minutes until the tomatoes soften.
3 min - 3
Break up your ready made arroz rojo (see the base recipe) and stir it into the pan with 3 tbsp water. Cover and heat for 5 minutes until steaming hot all the way through. Reheat chilled rice only once.
5 min - 4
Make four gaps in the rice and add the oil. Crack an egg into each gap, cover and cook for 3 to 4 minutes until the whites are set.
4 min - 5
Scatter over the coriander and serve straight from the pan with lime wedges.
Tips
- Cook the chorizo until its fat has rendered. The red oil will flavour the whole pan.
- Use cold rice from the fridge. It fries better than warm rice and does not clump.
- Cook the eggs until the whites are fully set if serving to anyone vulnerable.
Storing and freezing
Best eaten at once. Cool leftovers within 1 hour, refrigerate for 1 day and reheat once until steaming hot all the way through.
Questions
Can I use shop-bought chorizo?
Mexican chorizo is raw and fresh, not cured like Spanish chorizo. Use fresh chorizo sausages with the casings removed, and cook them thoroughly.
Can I skip the egg?
Yes. It is a good dish without. Add a tin of black beans or some avocado to make it more filling.
Is it spicy?
Moderately, from the chorizo. The fresh chilli is optional, so leave it out for a milder dish.
More made with mexican red rice (arroz rojo)
Pollo en Salsa de Chile de Árbol (Chicken in Arbol Chilli Sauce)
GFDFEFArroz con Pollo y Chorizo Estilo Mexicano (Mexican Rice with Chicken and Chorizo)
GFDFEFBowls de Carne Asada con Arroz Rojo (Carne Asada Rice Bowls)
GFDFEFPescado Tikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.