Spanish Chorizo Rice

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Bold and flavorful, this Spanish Chorizo Rice is the perfect budget-friendly dinner. With smoky chorizo, fresh vegetables, and a touch of smoked paprika, this one-pan dish is hearty, satisfying, and simple to make. Perfect for busy nights or cozy family dinners!

Ingredients

• 1 Berg chorizo sausage (125g)
• 1 tbsp The Olive Tree extra virgin olive oil
• 2 garlic cloves, crushed
• 1 small red onion, diced
• 1 small capsicum, diced
• ½ bunch spring onions, chopped
• 3 tbsp Stonemill smoked paprika
• 1 cob of corn (kernels removed)
• 2 cups Chefs’ Cupboard chicken stock
• 1 x 400g can Remano diced tomatoes
• 1½ cups Imperial Grain White Rice
• Stonemill salt and black pepper to taste

Method

1. Cook the Chorizo: — Dice the chorizo and fry in a frypan over medium-high heat until it starts to release its oils.
2. Add the Vegetables: — Dice the onion and add it to the pan, stirring to combine.Chop the capsicum and add to the pan, mixing well. Lower the heat if necessary.Add chopped spring onions and stir.Slice kernels off the cob and add them to the pan, stirring to combine.
3. Add Seasonings: — Stir in crushed garlic and smoked paprika, cooking for 1–2 minutes to release the flavors.
4. Combine the Ingredients: — Add diced tomatoes and chicken stock, stirring to mix.Stir in the rice and bring to a simmer.
5. Cook the Rice: — Cover the pan with a lid and cook on low heat for 20 minutes, or transfer the pan to an oven preheated to 180°C and bake for 20–25 minutes.
6. Finish and Serve: — Check the seasoning, adding salt and pepper as needed.Serve hot and enjoy this hearty, flavorful dish.