Description
A delicious and easy one-pan dish that brings together the vibrant flavors of Spanish rice and chorizo, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces chorizo, casings removed and crumbled
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and crumbled chorizo, cooking until the chorizo is browned and cooked through.
- Add the rice to the pan, stirring to coat it with the oil and mixture, and cook for 1-2 minutes.
- Pour in the chicken broth and add the diced tomatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Feel free to add bell peppers or other vegetables to the skillet for extra flavor and nutrition.
- If you prefer a bit of heat, add some crushed red pepper flakes with the spices.
- This dish can be made ahead of time and reheats well for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 16
Keywords: One-Pan Spanish Rice with Chorizo, easy one-pan meals, Spanish rice recipe, chorizo recipes, weeknight dinner