Spanish Rice with Chorizo
Transform your weeknight dinner routine with the bold and vibrant flavors of Spanish Rice with Chorizo. This one-pan wonder combines smoky chorizo sausage, aromatic spices like smoked paprika and cumin, and tender long-grain rice simmered in a rich tomato and chicken stock base. Sweet red bell peppers, garlic, and onion infuse every bite with layers of flavor, while a final touch of peas and fresh parsley adds color and freshness. Perfectly satisfying and easy to whip up in just 45 minutes, this hearty dish is a flavorful homage to Spanish-inspired comfort food. Whether you’re hosting a casual dinner or looking for a quick, crowd-pleasing meal, this recipe brings restaurant-quality tastes straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 1 15-ounce can canned diced tomatoes, drained
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Slice the chorizo sausage into thin rounds and add to the skillet. Cook for 4-5 minutes, stirring occasionally, until browned. Use a slotted spoon to remove the chorizo and set it aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice, smoked paprika, cumin, and tomato paste. Toast the rice for 2-3 minutes, stirring frequently, until the rice is lightly golden and aromatic.
Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the pan.
Add the canned diced tomatoes and return the cooked chorizo to the skillet. Stir well.
Reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Stir in the frozen peas and allow them to heat through for 2-3 minutes.
Season with salt and black pepper to taste.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 6427 mg | 279% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 35.2 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2012 mg | 43% | |
*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.
