` One-Pot Spanish Chorizo and Rice - Olive Oil Times

One-Pot Spanish Chorizo and Rice

This one-pot meal has the incredible aroma of spicy chorizo and herbs, and is done in just about 30 minutes! One Pot Spanish Chorizo and Rice is scrumptious, and is perfect for impressing dinner guests.
One Pot Spanish Chorizo and Rice
One Pot Spanish Chorizo and Rice
Sep. 9, 2020
Tracy Nawara

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.

onepot-spanish-chorizo-and-rice-olive-oil-times-one-pot-spanish-chorizo-and-rice

One Pot Spanish Chorizo and Rice

4 from 2 votes
Course: DinnerCuisine: SpanishDifficulty: Easy
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

30

min­utes

This 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 1/2 pounds fresh chorizo, cas­ings removed

  • 3 table­spoons mild extra vir­gin olive oil

  • 1 onion, chopped

  • 1 green bell pep­per, chopped

  • 2 jalapenos, seeded and chopped

  • 2 tea­spoons cumin

  • 1 tea­spoon dried oregano

  • 1 cup bas­mati rice, rinsed

  • 2 cups chicken stock

  • 1 large 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

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