One-Pot Spanish Rice with Chorizo and Roasted Red Peppers
A vibrant one-pot Spanish rice dish featuring savory chorizo and sweet roasted red peppers, perfect for a comforting weeknight dinner. This Spanish-inspired rice and grain recipe, ready in about 40 minutes, pairs chorizo sausage, long grain rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 8 oz, sliced chorizo sausage
- 1 1/2 cups long grain rice
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 cup, sliced roasted red peppers
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 3 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 8 oz sliced chorizo sausage and cook for 4-5 minutes until browned and slightly crisp, stirring occasionally.
- Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the skillet. Sauté for 3-4 minutes until the onion softens and becomes translucent.
- Step 3: Stir in 1 1/2 cups long grain rice, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- Step 4: Pour in 3 cups chicken broth, 1 cup sliced roasted red peppers, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
- Step 5: Let the rice simmer gently for 18-20 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- Step 6: Fluff the rice with a fork and stir in 1/4 cup chopped fresh parsley. Serve warm with lemon wedges for squeezing over the top.
Frequently asked questions
How long does One-Pot Spanish Rice with Chorizo and Roasted Red Peppers take to make?
Total time is about 40 minutes (10 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 Roasted Red 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 chorizo sausage from drying out.
Can I substitute ingredients in One-Pot Spanish Rice with Chorizo and Roasted Red 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 Roasted Red 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 Roasted Red 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.
