Pin This A vibrant and flavorful weeknight meal featuring smoky chorizo, tender rice, and colorful vegetables, all cooked together in one skillet for easy cleanup.
This dish quickly became a family favorite because of its bold flavors and simplicity to prepare in one skillet.
Ingredients
- Spanish chorizo: 225 g (8 oz), sliced into quarter inch rounds
- Yellow onion: 1 medium, finely chopped
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Cherry tomatoes: 200 g (1 cup), halved (or 1 can diced tomatoes, drained)
- Frozen peas: 60 g (half cup)
- Long grain white rice: 200 g (1 cup), rinsed
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: half tsp
- Dried oregano: half tsp
- Cayenne pepper: quarter tsp (optional for heat)
- Chicken broth: 500 ml (2 cups), low sodium
- Salt and freshly ground black pepper: to taste
- Fresh parsley: chopped, for garnish
- Lemon wedges: for serving
Instructions
- Cook chorizo:
- Heat olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 2 3 minutes until lightly browned. Remove chorizo with a slotted spoon and set aside, leaving the oil and rendered fat in the pan.
- Sauté vegetables:
- Add onion and bell peppers to the skillet. Sauté for 4 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add rice and spices:
- Add rice and stir to coat in the oil and vegetables. Sprinkle in smoked paprika, cumin, oregano, and cayenne if using. Stir well to combine.
- Add broth and tomatoes:
- Pour in the chicken broth and add the cherry tomatoes. Bring to a simmer.
- Cook rice with chorizo:
- Return the chorizo to the skillet. Reduce heat to low, cover, and cook for 15 minutes or until rice is tender and most of the liquid is absorbed.
- Finish with peas:
- Stir in frozen peas and cook uncovered for 2 3 minutes until peas are heated through and rice is fluffy. Season to taste with salt and pepper.
- Serve:
- Remove from heat. Garnish with chopped parsley and serve with lemon wedges.
Pin This My family enjoys gathering around this skillet at dinner time, sharing stories and seconds of this hearty meal.
Serving Suggestions
Pair this dish with a crisp white wine such as Albariño or Verdejo for a complete Spanish-themed dinner.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Variations
Add a pinch of saffron or use bomba rice for a more authentic Spanish touch.
Pin This This one pot meal is perfect for busy weeknights and offers rich, comforting flavors in every bite.
Recipe FAQ
- → Can I use a vegetarian alternative instead of chorizo?
Yes, plant-based sausages can substitute chorizo. Use vegetable broth instead of chicken broth to keep flavors balanced and maintain dietary preferences.
- → What type of rice works best for this dish?
Long-grain white rice is ideal as it cooks evenly and stays fluffy. For a traditional twist, bomba rice can enhance authenticity.
- → How do I prevent the rice from sticking to the skillet?
Using a well-oiled skillet and stirring the rice briefly when adding spices helps. Maintaining a gentle simmer and covering the pan aids in even cooking without sticking.
- → Can I add more vegetables to this dish?
Absolutely. Additional vegetables like zucchini or mushrooms can be sautéed along with the bell peppers for extra texture and flavor.
- → How spicy is this skillet and can it be adjusted?
The cayenne pepper adds optional heat which can be omitted or reduced to suit your taste, while smoked paprika contributes a smoky depth without too much spice.