Rice with Sausage to Have with Barbecued Chicken Spanish Style
Transform your next barbecue into a fiesta with this vibrant Spanish-style rice with sausage, the perfect companion for juicy barbecued chicken. Bursting with the bold flavors of smoky chorizo, sweet red or yellow bell peppers, and aromatic spices like paprika and cumin, this one-pot side dish is as colorful as it is delicious. Simmered in chicken broth with diced tomatoes and finished with a pop of fresh parsley and tender green peas, the rice achieves a rich, savory depth that's irresistibly satisfying. Ready in under an hour, this hearty dish brings together the warmth of Spanish cuisine with an easy-to-follow process, making it an effortless showstopper for gatherings or cozy family meals.
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 8 oz chorizo sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium bell pepper (red or yellow)
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup canned diced tomatoes
- 3 cups chicken broth
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then drain and set aside.
Slice the chorizo sausage into thin rounds. Dice the onion and bell pepper, and mince the garlic.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced chorizo and cook for 3-4 minutes, until browned and slightly crispy. Remove the chorizo and set aside, leaving the rendered fat in the pan.
Add the diced onion and bell pepper to the pan. Sauté for 5-6 minutes, or until softened. Add the minced garlic, paprika, and ground cumin, and cook for another 1 minute until fragrant.
Stir in the rinsed rice and toast it for 2-3 minutes, mixing well to coat it in the fat and spices.
Pour in the canned diced tomatoes and chicken broth, then add the salt and black pepper. Stir until combined.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
After 15 minutes of cooking, add the cooked chorizo back to the pan along with the frozen peas. Replace the lid and let it cook for the remaining time.
Once the rice is cooked, fluff it with a fork and garnish with chopped fresh parsley.
Serve warm alongside barbecued chicken for a delicious Spanish-style meal.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
