Smoky chorizo and tender rice cooked with bell peppers, tomatoes, and peas in one skillet for easy meals.
# What You Need:
→ Meats
01 - 8 oz Spanish chorizo, sliced into 1/4-inch rounds
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
07 - 1/2 cup frozen peas
→ Grains
08 - 1 cup long-grain white rice, rinsed
→ Pantry & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - 1/4 tsp cayenne pepper (optional)
14 - 2 cups low-sodium chicken broth
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - Fresh parsley, chopped
17 - Lemon wedges
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook 2 to 3 minutes until lightly browned. Remove chorizo and set aside, retaining oil and fat in skillet.
02 - Add onion and diced bell peppers to the skillet; cook 4 to 5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
03 - Add rinsed rice to skillet and stir to coat with oil and vegetables. Sprinkle smoked paprika, ground cumin, dried oregano, and optional cayenne pepper; mix thoroughly.
04 - Pour in chicken broth and add halved cherry tomatoes. Bring mixture to a gentle simmer.
05 - Return browned chorizo to skillet. Reduce heat to low, cover, and cook for 15 minutes, until rice is tender and most liquid absorbed.
06 - Stir in frozen peas and cook uncovered for 2 to 3 minutes until heated through and rice is fluffy. Season with salt and freshly ground black pepper to taste.
07 - Remove from heat. Garnish with chopped fresh parsley and serve alongside lemon wedges.
