Seared Chorizo and Manchego Spanish Rice Skillet

By AislePrompt Editorial · ·

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.

A vibrant one-pan dish combining spicy chorizo and nutty Manchego cheese with saffron-infused rice, perfect for a flavorful Spanish-inspired meal. This Spanish-inspired rice and grain recipe, ready in about 40 minutes, pairs Spanish chorizo, Arborio rice, Chicken broth 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.

Prep: 10 min Cook: 30 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 ounces sliced Spanish chorizo and sear for 4 minutes until edges are crisp and oil is fragrant, then remove chorizo and set aside.
  2. Step 2: In the same skillet, add 1 medium finely chopped onion and 3 minced garlic cloves; sauté over medium heat for 3 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 cup Arborio rice and toast for 2 minutes until grains are glossy and slightly translucent.
  4. Step 4: Warm 2 1/2 cups chicken broth with 1/4 teaspoon saffron threads in a saucepan until simmering, then pour into the rice mixture, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Step 5: Reduce heat to low, cover skillet, and simmer for 18 minutes until rice is tender and liquid absorbed.
  6. Step 6: Remove from heat, fold in 1/2 cup grated Manchego cheese and the reserved chorizo, allowing cheese to melt into the rice.
  7. Step 7: Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

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