Chorizo Baked Rice
This is the kind of dinner that saves your bum on a busy night. One pan, simple ingredients, plenty of flavour, and hardly any washing up at the end. Love that.
The chorizo gives the rice loads of smoky flavour, and with the cherry tomatoes and frozen veg in there too, it feels like a proper meal without a heap of effort. Easy, filling, and very weeknight-friendly.
Why you’ll love it
It’s all made in one pan, which is always a win. The chorizo brings heaps of flavour, the rice makes it nice and filling, and the whole thing is easy enough for a busy night.
Handy tips
Let the chorizo brown a little at the start so you get all that flavour into the pan. Once the lid goes on, keep the heat low so the rice cooks through nicely without catching on the bottom.
Serving ideas
Serve it hot straight from the pan for an easy dinner. It’s a proper all-in-one meal as is, which makes it extra handy when you can’t be bothered doing sides.
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Chorizo Baked Rice
Prep Time 10 minutes 
Cook Time
25 minutes 
Total Time 35 minutes 
Ingredients
Method
- Pop a splash of oil into a hot pan.
- Add the chorizo and onion, then cook until the onion is soft and the chorizo is a little browned.
- Add the rice, garlic and smoked paprika, then give it all a good stir.
- Pour in the water.
- Add the cherry tomatoes and frozen veg.
- Bring it to the boil, then turn the heat down low and pop the lid on.
- Cook for 15 minutes.
- Take the lid off, turn off the heat, then fluff up the rice with a fork.
Nutrition
Video
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Frequently Asked Questions About Chorizo Baked Rice
Do I need to cook the rice first?
Nope. The rice goes straight into the pan and cooks in the liquid.
Can I use frozen veg in this recipe?
Yes. Use frozen veg, which makes it easy and budget-friendly.
How long does chorizo baked rice take to cook?
Once everything is in the pan, it cooks for 15 minutes with the lid on.
How many people does this recipe serve and if serving as a side what do you recommend serving it with?
Hi Jess. Thanks for flagging it. I’ve addedd the serves and I noticed the cook time was a bit off too. This recipe makes 4 generous main portions, or it easily serves 6 to 8 people if you are using it as a side dish. The dish is incredibly versatile. If you want to use the rice as a side, it is the perfect match for a weekend BBQ alongside some grilled chicken, pork chops, steak or garlic prawns. If you are serving the rice as the main event and want a side to go with it, I recommend keeping it fresh and simple. A green salad with a squeeze of lime or some quick steamed green greens will perfectly balance out the rich, smoky flavors of the chorizo. Hope that helps.
Really yummy, but I needed to add more water and cook for another 15 mins (the rice was undercooked). Is there any particular rice that is better (I used jasmine)?
Glad you enjoyed it. I cook this in an enamel cast iron pan, which holds heat differently to a lot of other pans, so that’s probably why yours needed longer. Jasmine’s fine, sounds more like a pan thing. I used basmati rice.
Can I make this in my new Steph 5 L pan as the lid doesn’t seal? Hoping to make this tonight 😊
Thank you for buying my pan, Cheryl 🙂 and yes, you certainly can make it in this pan. But you will lose more liquid as the pan doesn’t seal, so keep an eye on it and add a little bit more more if the rice is undercooked.
Whole fam loved it