One-Pot Spanish Rice with Chorizo and Peppers

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty one-pot Spanish rice infused with smoky chorizo and sweet bell peppers, perfect for a flavorful dinner. 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 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
• 6 oz sliced Spanish chorizo
• 1 medium, diced onion
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 3 minced garlic cloves
• 1 1/2 cups long grain white rice
• 1 tsp smoked paprika
• 1 can (14.5 oz), undrained diced tomatoes
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat until shimmering.
2. Step 2: Add 6 oz sliced Spanish chorizo and cook for 4-5 minutes, stirring occasionally, until browned and fragrant.
3. Step 3: Add 1 diced medium onion, 1 diced large red bell pepper, and 1 diced large green bell pepper to the pot, sautéing for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
5. Step 5: Add 1 1/2 cups long grain white rice and stir to coat the grains with oil and spices.
6. Step 6: Pour in 1 can (14.5 oz) undrained diced tomatoes and 3 cups chicken broth, then season with 1 tsp salt and 1/2 tsp black pepper. Stir well.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
8. Step 8: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and garnish with 2 tbsp chopped fresh parsley before serving.