Sautéed Chorizo and Bell Pepper Rice Skillet

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A vibrant Spanish-inspired one-pan dish featuring spicy chorizo, sweet bell peppers, and fluffy saffron-infused rice. This Spanish-inspired rice and grain recipe, ready in about 45 minutes, pairs Spanish chorizo, red bell pepper, yellow bell pepper 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

• 8 oz, sliced into 1/4-inch rounds Spanish chorizo
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces yellow bell pepper
• 2 tbsp olive oil
• 1, finely chopped medium onion
• 3, minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups, warm chicken broth
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes until slightly crisp and fragrant.
2. Step 2: Add 1 finely chopped medium onion and 3 minced garlic cloves to the skillet. Cook for 3 minutes until softened and translucent.
3. Step 3: Stir in 1 diced red bell pepper and 1 diced yellow bell pepper, cooking for another 5 minutes until peppers are tender but still vibrant.
4. Step 4: Add 1 1/2 cups long grain white rice and stir to coat the grains in oil and vegetables, cooking for 2 minutes until slightly toasted.
5. Step 5: Pour in 3 cups warm chicken broth, 1/4 tsp saffron threads soaked in 2 tbsp warm water, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with 2 tbsp chopped fresh parsley before serving.