Chorizo Rice with Peas and Paprika
A simple one-pot chorizo rice recipe that delivers bold flavors with minimal effort. Perfect for busy weeknights, or to impress guest!
Servings: 2 Portions
Calories: 553kcal
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.
Nutrition
Calories: 553kcal | Carbohydrates: 86g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 1340mg | Potassium: 325mg | Fiber: 4g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg