One Pan Chorizo Rice
I love rice and chorizo. So, why not combine them. I made this dish up and it was so good. Combined with a few other ingredients, the outcome was beyond words. Give it a try, and by all means, let us know.
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- 2 tablespoons Olive Oil
- 15 Bite size chunks of Spanish chorizo
- 1 Small bell pepper, chopped
- 3 cloves Chopped garlic
- 1 Small onion, chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground pepper
- 1 tablespoon Paprika
- 2 cups Uncooked rice
- 3 cups Chicken Stock
- 400 grams Diced tomatoes, undrained
- 1 tablespoon Chopped parsley for garnish
Add the olive oil to a preheated pan over medium high heat.
Add in the chorizo, bell pepper, garlic, and the onion. Season with salt and pepper. Sir until the onions are tender and translucent and the garlic is fragrant. This will take about 3 to 5 minutes or so.
Add in the paprika, stir until everything is coated, and add in the rice. Stir again until well combined.
Pour the chicken stock in followed by the tomatoes, stir until combined, and bring to a boil.
After a boil, reduce the heat to medium low, and allow it to simmer uncovered for about 15 minutes or until the liquid has reduced.
Garnish with parsley, serve, and enjoy your one pan chorizo rice in 30 minutes.
Serving Size 1 cup
Servings 4
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 12.5g20%
- Cholesterol 26.5mg9%
- Potassium 252mg8%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 2.1g9%
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
