One-Pot Spanish Rice with Chorizo and Peppers
A hearty one-pot Spanish rice infused with smoky chorizo and sweet bell peppers, perfect for a flavorful dinner. This spanish-inspired rice & grains ready in about 45 minutes pairs olive oil, sliced 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 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
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat until shimmering.
- Step 2: Add 6 oz sliced Spanish chorizo and cook for 4-5 minutes, stirring occasionally, until browned and fragrant.
- 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.
- Step 4: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 5: Add 1 1/2 cups long grain white rice and stir to coat the grains with oil and spices.
- 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.
- 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.
- 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.
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 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 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 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 Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 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.
