When you have had a long day, no one wants to stand over the stove and cook a time-consuming meal. One-pot meals save the day on those nights, and this One Pot Spanish Chorizo and Rice is the tastiest one yet!
It starts by browning some fresh chorizo and adding some aromatics. Then basmati rice is added and the whole dish is cooked together for about 20 minutes. In the end, you have a beautiful and delicious dish, perfect for your next dinner party.
One Pot Spanish Chorizo and Rice
Course: DinnerCuisine: SpanishDifficulty: Easy4
servings5
minutes30
minutesThis easy one-pot meal consists of spicy chorizo, flavorful aromatics, and tender basmati rice. This is the most delicious and simple meal, and it is done in about 30 minutes!
Ingredients
1 1/2poundsfresh chorizo, casings removed
3tablespoonsmild extra virgin olive oil
1onion, chopped
1green bell pepper, chopped
2jalapenos, seeded and chopped
2teaspoonscumin
1teaspoondried oregano
1cupbasmati rice, rinsed
2cupschicken stock
1large tomato, peeled and sliced
Freshly chopped cilantro, for topping
Grated cotija cheese, for topping
Directions
- In a large saucepan with a lid, brown your chorizo over medium heat. Allow your meat to get a deep golden brown color. This adds the most flavor possible to the dish.
- Once the chorizo is fully browned, add your olive oil, onion, bell pepper, and jalapenos. Brown the veggies for 3 – 4 minutes until soft.
- Once the veggies are translucent add the cumin and oregano. Stir together and allow it to come to a low simmer.
- Rinse your basmati rice until the water runs clear. Dry it off as best you can to remove access water. Add the rice to the mixture and stir to coat the rice.
- Add 2 cups of chicken stock and turn up the heat to medium. Artfully place your tomato on top of the chorizo and rice. Allow the mixture to come to a boil before putting the lid on. Turn the heat down to low. Simmer for 15 – 20 minutes or until most moisture is absorbed.
- Once the liquid is gone and the rice is cooked, remove the pan from the heat. Add fresh cilantro and cotija cheese over the top. Serve while hot.
Notes
- We recommend dressing it with a drizzle of robust Picual extra virgin olive oil.
Discover more recipes with extra virgin olive oil.
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