One-Pot Spanish Chorizo and Rice
When you have had a long day, no one wants to stand over the stove and cook a time-conÂsumÂing meal. One-pot meals save the day on those nights, and this One Pot Spanish Chorizo and Rice is the tastiÂest one yet!
It starts by brownÂing some fresh chorizo and adding some aroÂmatÂics. Then basÂmati rice is added and the whole dish is cooked together for about 20 minÂutes. In the end, you have a beauÂtiÂful and deliÂcious dish, perÂfect for your next dinÂner party.
One Pot Spanish Chorizo and Rice
Course: DinnerCuisine: SpanishDifficulty: Easy4
servÂings5
minÂutes30
minÂutesThis easy one-pot meal conÂsists of spicy chorizo, flaÂvorÂful aroÂmatÂics, and tenÂder basÂmati rice. This is the most deliÂcious and simÂple meal, and it is done in about 30 minÂutes!
Ingredients
1 1/2poundsfresh chorizo, casÂings removed
3tableÂspoonsmild extra virÂgin olive oil
1onion, chopped
1green bell pepÂper, chopped
2jalapenos, seeded and chopped
2teaÂspoonscumin
1teaÂspoondried oregano
1cupbasÂmati rice, rinsed
2cupschicken stock
1large tomato, peeled and sliced
Freshly chopped cilantro, for topÂping
Grated cotija cheese, for topÂping
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 flaÂvor posÂsiÂble to the dish.
- Once the chorizo is fully browned, add your olive oil, onion, bell pepÂper, and jalapenos. Brown the vegÂgies for 3 – 4 minÂutes until soft.
- Once the vegÂgies are transluÂcent add the cumin and oregano. Stir together and allow it to come to a low simÂmer.
- Rinse your basÂmati rice until the water runs clear. Dry it off as best you can to remove access water. Add the rice to the mixÂture 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 mixÂture to come to a boil before putting the lid on. Turn the heat down to low. Simmer for 15 – 20 minÂutes or until most moisÂture is absorbed.
- Once the liqÂuid 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 recÂomÂmend dressÂing it with a drizÂzle of robust Picual extra virÂgin olive oil.
Discover more recipes with extra virgin olive oil.
More Recipes
Jul. 21, 2023
Persian Tahdig with Mast-o-Khiar (Cucumber Yogurt Sauce)
This traditional Persian rice dish has a perfectly crispy golden crust surrounding a fluffy and savory inside.
Jul. 14, 2023
Extra virgin olive oil adds a delightful pepperiness to these peaches, pairing well with really good whiskey or bourbon.