Sautéed Chorizo and Bell Pepper Spanish Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant Spanish rice dish featuring spicy chorizo and sweet bell peppers, cooked to fluffy perfection with saffron and smoked paprika. This Spanish recipe, ready in about 45 minutes, pairs chorizo sausage, long grain rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 200 g, sliced chorizo sausage
• 1 cup (200 g) long grain rice
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp saffron threads
• 2 cups (480 ml), warm chicken broth
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 200 g sliced chorizo sausage and sauté for 3-4 minutes until the edges are crispy and the fat renders out.
2. Step 2: Add 1 small finely chopped onion and 3 minced garlic cloves to the skillet, cooking for 2-3 minutes until softened and fragrant.
3. Step 3: Stir in 1 diced red bell pepper and 1 diced yellow bell pepper, cooking for 4-5 minutes until tender but still vibrant.
4. Step 4: Add 1 tsp smoked paprika and 1/4 tsp saffron threads, stirring to coat the vegetables and chorizo well.
5. Step 5: Pour in 1 cup (200 g) long grain rice and toast it with the mixture for 2 minutes, stirring constantly until the rice is translucent at edges.
6. Step 6: Slowly add 2 cups (480 ml) warm chicken broth, season with salt and black pepper to taste, and bring to a gentle boil.
7. Step 7: Reduce heat to low, cover the skillet with a tight lid, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
8. Step 8: Remove from heat and let the rice rest covered for 5 minutes, then fluff with a fork and garnish with 2 tbsp chopped fresh parsley before serving.