Tomato and Chorizo Spanish Rice Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant one-pan dish combining spicy chorizo and juicy tomatoes with fluffy saffron-infused rice, bursting with classic Spanish flavors. This Spanish-inspired rice and grain recipe, ready in about 45 minutes, pairs extra virgin olive oil, Spanish chorizo, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 2 tbsp extra virgin olive oil
• 6 oz, diced Spanish chorizo
• 1, finely chopped medium onion
• 1, diced red bell pepper
• 4 cloves, minced garlic cloves
• 3, diced medium tomatoes
• 1 cup medium-grain rice
• 2 1/4 cups chicken broth
• 1 tsp smoked paprika
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 2 tbsp warm water for 10 minutes to release flavor.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 6 oz diced Spanish chorizo and cook for 4 minutes until slightly crisp and fragrant.
3. Step 3: Add 1 finely chopped medium onion and 1 diced red bell pepper to the skillet, sautéing for 5 minutes until the vegetables soften.
4. Step 4: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Add 3 diced medium tomatoes and cook for 3 minutes until they release their juices.
6. Step 6: Stir in 1 cup medium-grain rice, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper, coating the rice with the mixture.
7. Step 7: Pour in 2 1/4 cups chicken broth and the saffron-infused water, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
8. Step 8: Remove from heat and let rest covered for 5 minutes before fluffing the rice with a fork.
9. Step 9: Garnish with 2 tbsp chopped fresh parsley and serve warm.