Seared Chorizo and Manchego Spanish Rice Skillet
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 & grains ready in about 40 minutes pairs sliced 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.
Ingredients
- 8 oz, sliced Spanish chorizo
- 1 cup Arborio rice
- 2 1/2 cups Chicken broth
- 2 tbsp Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1/4 tsp Saffron threads
- 1/2 cup grated Manchego cheese
- 2 tbsp chopped Fresh parsley
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- 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.
- 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.
- Step 3: Stir in 1 cup Arborio rice and toast for 2 minutes until grains are glossy and slightly translucent.
- 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.
- Step 5: Reduce heat to low, cover skillet, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from heat, fold in 1/2 cup grated Manchego cheese and the reserved chorizo, allowing cheese to melt into the rice.
- Step 7: Garnish with 2 tablespoons chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Chorizo and Manchego Spanish Rice Skillet 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 Seared Chorizo and Manchego Spanish Rice Skillet?
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 sliced spanish chorizo from drying out.
Can I substitute ingredients in Seared Chorizo and Manchego Spanish Rice Skillet?
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 Seared Chorizo and Manchego Spanish Rice Skillet 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 Seared Chorizo and Manchego Spanish Rice Skillet?
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.
