One-Pot Spanish Rice with Chorizo and Bell Peppers

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Fragrant Spanish-style rice cooked in one pot with spicy chorizo and vibrant bell peppers for a hearty, comforting meal. This Spanish-inspired rice and grain recipe, ready in about 45 minutes, pairs olive oil, Spanish chorizo, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
4. 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.
5. 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.
6. 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.