Saffron-Infused Spanish Rice with Chorizo and Peas

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant Spanish rice simmered with saffron and spicy chorizo, accented by sweet peas for a vibrant and hearty side or main dish. This Spanish recipe, ready in about 35 minutes, pairs long grain rice, olive oil, and Spanish chorizo for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

1 1/2 cups long grain rice
2 tbsp olive oil
6 oz Spanish chorizo, diced
1 small onion, finely chopped
3 garlic cloves, minced
1/2 tsp saffron threads
3 cups chicken broth, hot
1 cup frozen peas
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 6 oz diced Spanish chorizo and cook for 4-5 minutes until it releases its oils and starts to brown.
Step 2: Add 1 small finely chopped onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onion is translucent and fragrant.
Step 3: Stir in 1 1/2 cups long grain rice and 1/2 tsp saffron threads, cooking for 1 minute to lightly toast the rice and bloom the saffron.
Step 4: Pour in 3 cups hot chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 15 minutes.
Step 6: After 15 minutes, stir in 1 cup frozen peas, cover again, and cook for an additional 5 minutes until rice is tender and liquid absorbed.
Step 7: Fluff the rice gently with a fork before serving warm.