More About This Recipe
Learn to make a classic South American street-food dish at home!
The first time you walk around a market in South America, you’ll be smacked with smells. Most good. Some bad. But the good ones will be really good, and you can bet that at least some of those smells will be coming from a cart selling arroz mixto.
Depending on the country or even the market you are in, this dish can vary wildly, but essentially it’s just rice with stuff in it. You mix it all together and it’s delicious.
A few key pieces though: Besides the rice, most arroz mixto will have egg, some sort of meat, spicy peppers, and usually avocado. But, you can kind of make it your own.
This version is my favorite for a quick weeknight meal with leftover rice. There’s no need to hunt down exotic ingredients. Just basic stuff works well and is delicious.
Obviously you’ll need rice!
The truth is you can use any leftover rice for this plate of food. Just microwave leftover rice with a drizzle of water for a minute or two to bring it back to life.
Then you’ll need an assortment of delicious veggies. Slice these all thin so they can be mixed into the rice easily.
As far as the protein goes, I went with chicken sausage. I like to simmer mine in a little water until the sausages are cooked through. Then drain the water, add a drizzle of oil, and crisp up the sausage casing a bit.
Here’s my finished sausage, which I like to slice into coins.
The rest is pretty straightforward! Pile the rice on a plate and make a divot for the egg (either over easy or sunny side up).
Then just stack your ingredients around the plate and garnish the whole thing with scallions and season with salt and pepper.
It’s simple food, but it’s hearty and delicious. Make it your own and try it out!
Nick thinks all arroz should be mixto! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.