One-Pot Spanish Rice with Chorizo and Bell Peppers
Fragrant Spanish-style rice cooked in one pot with spicy chorizo and vibrant bell peppers for a hearty, comforting meal. This spanish-inspired rice & grains ready in about 45 minutes pairs olive oil, diced Spanish chorizo, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
- 3 tbsp olive oil
- 8 oz, diced Spanish chorizo
- 1 medium, diced onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4, minced garlic cloves
- 1 tsp smoked paprika
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 cup, drained diced tomatoes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz diced Spanish chorizo and cook for 5 minutes until browned and fat is rendered.
- Step 2: Add 1 medium diced onion, 1 large diced red bell pepper, and 1 large diced green bell pepper. Sauté for 5-6 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- Step 4: Add 1 1/2 cups long grain rice to the pot and stir to coat the grains with oil and spices, cooking for 2 minutes.
- Step 5: Pour in 3 cups chicken broth and 1 cup drained diced tomatoes. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spanish Rice with Chorizo and Bell Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spanish Rice with Chorizo and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Spanish Rice with Chorizo and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spanish Rice with Chorizo and Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Spanish Rice with Chorizo and Bell Peppers?
Spanish rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
