Chilean arroz con huevo is fluffy long-grain white rice sautéed with garlic and oil, cooked covered over very low heat, and served topped with one or two fried eggs with runny yolks and a sprinkle of merkén. It takes 10 minutes of preparation plus 30 minutes of cooking and serves 4 people.
Once considered a humble meal, it is now one of the most popular home-style dishes in Chile and across Latin America.
How to Make Chilean Rice with Fried Egg?
The star of this simple dish is arroz graneado, white rice with separate, perfectly cooked grains, topped with eggs fried in oil or butter. The rice is sautéed first, then cooked without lifting the lid.
Nutritional Information
Each serving of rice with fried egg contains approximately 350 kcal, 7 g of protein, 13 g of fat, 50 g of carbohydrates, 1 g of fiber, 0.5 g of sugars, 185 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Arroz con Huevo Recipe
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 4 cups of boiling water
- 2 cups of long-grain rice
- 4 eggs
- 2 tablespoons of oil
- 1 clove of garlic, chopped
- Oil for frying
- Merkén
- Fine salt
- Black pepper
Instructions
- In a medium pot, heat the oil over medium heat. Add the rice, chopped garlic, and salt to taste, and sauté, stirring with a wooden spoon, for about 5 minutes until the rice looks glossy and translucent, taking care not to burn the garlic.
- Add the freshly boiled water, stir, and cover the pot. Cook over low heat, ideally on a metal heat diffuser, for about 20 minutes. Check that it is done, turn off the heat, and let it rest.
- In a nonstick skillet, heat about 3 tablespoons of oil over medium heat. Crack the eggs gently so the yolks do not break and fry them one at a time, sliding them into the hot oil. Lower the heat to minimum and cook until the whites turn white.
- Cover the skillet and finish cooking in the steam until the whites are set and the yolks are still runny. Serve the rice in a shallow bowl, topped with 1 or 2 fried eggs, and season with merkén and a little pepper.
Additional Tips
Rinse the rice
Rinse it 3 times in cold water until the water runs almost clear to remove the surface starch that makes grains stick.
Never lift the lid
Every time you lift the lid, steam escapes and the rice needs more water, leaving broken, sticky grains.
Make it a fuller meal
Add diced tomato with olive oil, avocado with lemon, pebre, fresh cheese, or bacon fried in the same skillet before the eggs.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Long-grain rice | Jasmine rice | 1:1 | More aromatic, slightly stickier |
| Oil for eggs | Butter | 1:1 | Richer flavor |
| Merkén | Smoked paprika plus cayenne | To taste | Similar smoky heat |
| Garlic sofrito | Plain white rice | Skip the garlic | More neutral |
Frequently Asked Questions (FAQs)
1. How do I keep the rice from getting sticky?
Once the water boils and the heat is lowered to minimum, do not uncover or stir the rice during the 20 minutes of cooking.
2. What is the best way to get a runny yolk?
Start with hot oil to set the white, then lower the heat to minimum and cover the skillet for 1 to 2 minutes.
3. Which oil is best?
A neutral vegetable oil such as sunflower or canola for the rice. For the eggs, use the same oil or butter for richer flavor.
4. What can I use instead of merkén?
A mix of smoked paprika with a pinch of chili powder or cayenne gives a similar smoky heat.
What Is Arroz con Huevo?
Arroz con huevo is a simple Chilean home meal of garlic white rice topped with fried eggs, a quick, economical lunch loved across generations.
Rice with Egg Across Latin America
Versions of rice with egg are enjoyed in Cuba and Colombia, often with fried plantains, while in Spain it may be combined with a savory sofrito, grated cheese, and parsley.
Did You Know?
The metal heat diffuser often used to cook rice in Chilean homes is the same stovetop toaster used for bread, placed under the pot to keep the heat very gentle.
