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Spanish Rice with Chorizo Recipe

Spanish · Main course · 45 min total

A flavorful one-pot dish combining smoky chorizo with perfectly cooked rice, tomatoes, and spices. This easy recipe brings the taste of Spain to your dinner table in under an hour.

Ingredients

• 1 tbsp olive oil
• 8 oz (225g) Spanish chorizo, sliced into rounds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup (200g) long-grain white rice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 can (14.5 oz/400g) diced tomatoes, undrained
• 1 3/4 cups (420ml) chicken broth
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chorizo and cook until browned, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside.
2. Reduce heat to medium. Add onion and bell pepper to the pan; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in rice, smoked paprika, cumin, and cayenne (if using). Cook, stirring, for 1-2 minutes until rice is lightly toasted.
4. Add diced tomatoes and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
5. Return chorizo to the pan, fluff rice with a fork, and stir to combine. Cook for 2-3 minutes to heat through. Garnish with parsley and serve.

Tips

• For extra flavor, use a good quality Spanish chorizo that is firm and ready to eat.
• If using a short-grain rice, adjust cooking time and liquid as needed.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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