Spanish
One-Pot Spanish Chorizo Rice
Smoked Spanish chorizo renders into tomato rice with peas, cooked covered until the grains are separate.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Use cured Spanish chorizo, not fresh Mexican chorizo, unless you want a looser pot.
- Toast the rice in the fat.
- Low simmer, lid on.
- Peas at the end so they stay green.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Brown the chorizo in the oil. Add onion and cook until soft. Stir in garlic and paprika.
- 2
Add the rice and stir until the grains look glossy, about 1 minute.
- 3
Pour in tomatoes, broth, and salt. Bring to a simmer, cover, and cook 16 minutes.
- 4
Scatter the peas on top, cover 3 minutes, then fluff with parsley.
Pro tips
- If the bottom starts to catch, that is socarrat. Stop before it turns black.
- Taste the broth before you add more salt. Chorizo is salty.
- A pinch of saffron is lovely and not required.
Easy substitutions
- Spanish chorizo
- Andouille
- Peas
- A handful of spinach, stirred in at the end
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm in a covered skillet with a spoon of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 22 g
- Fiber
- 4 g
Moderate · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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