This rice with chorizo is a great weeknight meal ready in half an hour. With simple ingredients, and bold flavors, this great recipe will quickly become a family favorite and an excellent lunchbox option if you are lucky enough to have some leftovers!
One-pot meals are lifesavers, especially during the week. Think of Mexican fried rice, or any risotto recipe like mushroom and salmon risotto, and you realize that quick and easy doesn't mean bland or tasteless. These dinner options, like this chorizo rice, are great to double-batch, fill you up just the right amount, and can be easily amended to add more vegetables or proteins.
I will share a few alternatives and additions in the ingredients notes, and you will see how a spicy chorizo rice meal can become your very own favorite rice bowl!
💎 Why It Works
- 99% of people will have a bag of long grain rice in the kitchen, and that's exactly what you need!
- Go for spicy Mexican chorizo or cured Spanish chorizo, following the same recipe offering punchy flavours.
- Sweet onions, garden peas, and flavorful chorizo turn simple long-grain rice into the perfect dinner in just half an hour.
🛒 Ingredients
- Long Grain White Rice: I used basmati, however other types can be used. Make sure to adjust the liquid ratio if amending.
- Chorizo: This recipe uses Spanish chorizo, that has a smoky, robust flavor and is slightly spicy. It is cured, and cooks very quickly. Should you wish to use the Mexican version instead, it will require longer cooking out of its case, as it is fresh. In this case, reduce or eliminate the paprika, as it is quite spicy already. The most important part is that you choose good quality chorizo, as it is the star of the dish!
- Broth or Stock: With meaty dishes, I tend to use chicken stock or chicken broth, however, you can use vegetable broth or stock instead too.
- Peas: This recipe is written for canned peas. If using frozen peas, add them at the same time as the broth.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Olive Oil: It is my preference for cooking, however, sunflower or vegetable oil will work too.
- Paprika: For a spicier recipe, use chili powder instead.
- Brown Rice: Long grain brown rice, like brown basmati, can be used, but it requires more water and a longer cooking time. The simmering time for this will be about 40 minutes, like in this brown rice pilaf recipe.
- Other Vegetables: Many options can be added! Canned options like kidney beans, green beans, sweetcorn or black beans are great, however, a thinly sliced bell pepper or fresh tomatoes work well too.
- Cilantro: If you opt for Mexican chorizo, use cilantro instead of parsley, and serve it with lime wedges to freshen the heat.
- Cheese: Stir in ½ cup of grated Manchego or cheddar cheese just before serving for a creamy, rich finish.
👩🏻🍳 How to Make Rice with Chorizo
- Cook the chorizo in olive oil. Add onion and garlic.
- Mix the rice, and cook it in chicken stock until tender.
- Add peas and parsley, and finish cooking off the stove.
- Serve the chorizo rice with peas and enjoy it hot!
🙋♀️ People Also Ask [FAQs]
Can I make this recipe vegetarian?
Substitute the chorizo for a vegetarian sausage or smoked tofu or add more vegetables like bell peppers and zucchini for a hearty dish. Use vegetable stock instead of chicken.
Is chorizo rice gluten free?
Yes, this chorizo rice recipe is naturally gluten-free, as long as you choose certified gluten-free ingredients. The ingredients to check are the chorizo, as some cheaper brands use gluten products as a filler; the broth, as some brands use thickeners; and any spices, as they may contain additives to keep them clump-free. This will ensure the entire dish is gluten free.
How to store and reheat rice with chorizo?
Store leftover rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the refrigerated leftover chorizo with rice in the microwave or on the stovetop with a splash of broth or water. Thaw frozen cooked rice overnight and reheat similarly to the refrigerated one.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Chorizo Rice with Peas and Paprika
Ingredients
- 1 tablespoon Olive Oil
- 2-3 oz Spanish Chorizo cubed
- 2 Garlic Cloves minced
- 1 Yellow Onion thinly chopped
- 1 cup Basmati Rice
- 2 cups Chicken Broth or Stock
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt adjust based on stock or broth
- ¼ teaspoon Black Pepper
- 4 tablespoon Canned Peas drained
- Fresh Parsley to serve
Instructions
- In a large pot over medium heat, add the olive oil and heat up.
- Add the chorizo slices and cook until they are slightly crispy and release their oils, about 3-4 minutes. The oil will change color to a light red, as the spices flavor it, making all the difference to the end result.
- Add the chopped yellow onion and garlic to the pan, cooking until the onion becomes translucent, about 3-4 minutes, stirring occasionally.
- Add the rice, coating it well with the oils and flavors in the pan. This step is important, as the oil ensures the grains don't stick to each other while cooking.
- Pour in the chicken broth, smoked paprika, salt, and black pepper, and mix well.
- Boil the stock and reduce the heat to low. Immediately cover and simmer for about 18 minutes, or until the rice is tender and the liquid absorbed. While cooking rice, do not mix or lift the lid, but allow the steam to stay in.
- Finally, stir in the peas and parsley, and let sit covered for an additional 5 minutes off the heat.
- Taste for seasoning and adjust salt and pepper if needed.
- Serve warm and enjoy!
Notes
- Chorizo: You can use either Spanish or Mexican chorizo, depending on your preference for spice and texture. Spanish chorizo is cured and firmer, while Mexican chorizo is spicier and needs to be cooked out of its casing.
- Peas: If using frozen peas, add them at the same time as the broth so that they have the time to defrost and cook a little more.
- Cilantro: If you opt for Mexican chorizo, use cilantro instead of parsley, and serve it with lime wedges to freshen the heat.
- Storage and Reheating: Store leftover rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the refrigerated leftover chorizo with rice in the microwave or on the stovetop with a splash of broth or water. Thaw frozen chorizo rice overnight and reheat similarly to the refrigerated one.
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