One-Pot Spanish Chorizo and Rice Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant one-pot meal featuring smoky chorizo, tender rice, and sweet bell peppers cooked together with saffron-infused broth for a comforting Spanish-inspired dinner. This spanish-inspired one pot ready in about 40 minutes pairs olive oil, Spanish chorizo sausage, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 8 oz, sliced Spanish chorizo sausage
• 1 medium, diced yellow onion
• 1 large, diced red bell pepper
• 3 minced garlic cloves
• 1 1/2 cups short-grain white rice
• 1 tsp smoked paprika
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 3 cups chicken broth
• 1 cup, canned diced tomatoes
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 8 oz sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion and 1 large diced red bell pepper to the skillet. Sauté for 5 minutes until softened and the onion turns translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 1/2 cups short-grain white rice, and 1 tsp smoked paprika, cooking for 2 minutes to toast the rice and release the spices’ aroma.
4. Step 4: Pour in 3 cups chicken broth, 1 cup canned diced tomatoes, and the soaked 1/4 tsp saffron threads with their liquid. Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a gentle simmer.
5. Step 5: Cover the skillet and cook on low heat for 18-20 minutes until the rice is tender and has absorbed the liquid. Remove from heat and let rest covered for 5 minutes.
6. Step 6: Fluff the rice with a fork and stir in 2 tbsp chopped fresh parsley before serving warm.