Why You’ll Love This Spanish Chorizo Rice ❤️
✅ All the flavour, minimal effort – Let the chorizo work its magic, infusing the rice with smoky, spicy goodness.
✅ One-pan convenience – Less washing up = more time to enjoy your meal!
✅ Budget-friendly ingredients – Everything in this recipe is easy to find and won’t break the bank.
✅ Perfect for meal prep – Make a big batch and enjoy it throughout the week.
✅ Super customisable – Add veggies, swap proteins, or dial up the spice level!
Watch me sizzle up Spanish chorizo rice—smoky, spicy, and packed with flavour!
The Secret to the Best Spanish Chorizo Rice 🏆
Want to take this Spanish Chorizo Rice from delicious to absolutely unforgettable? Here are my top tips:
🔥 Use high-quality Spanish chorizo – Look for authentic smoked chorizo (not the raw, fresh kind) for the best flavour. The paprika and garlic in Spanish chorizo add an unbeatable depth to the dish!
🍅 Pick a good-quality tomato base – Whether you use canned tomatoes, passata, or a combo, make sure they’re rich and full of flavour.
🌾 Choose the right rice – Medium-grain rice works beautifully here, as it absorbs flavour while staying fluffy. Avoid quick-cook rice, which can go mushy.
🧄 Don’t skimp on the garlic & paprika – These are key flavour boosters that bring the dish to life!
🍋 Finish with a squeeze of lemon – A bit of acidity balances the richness and enhances every bite.
How to Serve & Pair Spanish Chorizo Rice 🍷
This Spanish Chorizo Rice is a star on its own, but if you want to elevate your meal, here’s how to serve it up:
🥗 With a simple salad – A crisp green salad with a light vinaigrette balances the smoky richness of the chorizo.
🍞 With crusty bread – Because mopping up that delicious tomato sauce is a must!
🍷 Pair with Spanish wine – A glass of Tempranillo or Garnacha complements the bold chorizo flavours beautifully.
🥑 Topped with avocado or feta – For a creamy contrast to the smoky spice.
🍳 With a fried egg on top – Because everything is better with a runny yolk!
Storage & Meal Prep Tips 🥡
Got leftovers? Lucky you! This Spanish Chorizo Rice keeps beautifully and makes for a fantastic meal prep option. Here’s how to store it:
🧊 Fridge – Store in an airtight container for up to 4 days. Reheat in the microwave or on the stove with a splash of water to keep it from drying out.
❄️ Freezer – Freeze portions in sealed containers for up to 3 months. Defrost overnight in the fridge before reheating.
🔥 Reheat like a pro – For the best texture, reheat on the stove over low heat, adding a splash of water or stock to bring it back to life.
Other Recipes You’ll Love 🍽
Looking for more flavour-packed meals? Try these next:
This one-pan Spanish Chorizo Rice is seriously comfort food at its best—bold, smoky, satisfying, and so easy to make. Whether you’re meal prepping or whipping up a weeknight dinner, this dish will be on repeat in your kitchen.
If you make this recipe, don’t forget to snap a pic and tag me @steph_cooks_stuff – I’d love to see your delicious creation! 🍽📸
Now, go grab that chorizo and let’s get cooking! 🔥👩🍳
Spanish Chorizo Rice
- Total Time: 35
- Yield: 6 1x
Description
One-Pan Chorizo & Rice – A Flavor Explosion! 🌶🍚
Looking for a quick, hearty meal packed with bold flavors? This one-pan chorizo and rice dish is a game-changer! 🏆✨ Smoky chorizo, sweet corn, and a rich tomato base come together with fragrant garlic and smoked paprika for a dish that’s guaranteed to impress. Plus, it’s all made in one pan—less mess, more flavor!
🔥 Why you’ll love this recipe:
✅ Bursting with bold, smoky flavors
✅ Made in just one pan for easy cleanup
✅ Perfect for weeknight dinners or meal prep
✅ Uses simple, affordable ingredients from ALDI
With the Sunbeam DiamondForce frypan, cooking is effortless, and cleanup is a breeze. Whether you simmer it on the stove or bake it in the oven, this dish is pure comfort food magic. Serve it up hot, grab a fork, and dig in! 😍
Ingredients
- 1 x Berg Chorizo Sausage (about 125gm)
- 1 tbsp The Olive Tree Olive Oil
- 2 garlic Cloves
- 1 small Red Onion
- 1 small Capsicum
- 1/2 bunch Spring Onions
- 3 tbsp Stone Mill Smoked Paprika
- 1 cob Corn
- 2 cups Chefs’ Cupboard Chicken Stock
- 1 400gm tin Remano diced Tomatoes
- 1 1/2 cup Imperial Grain White Rice
- Stone Mill Salt and Black pepper to taste
Instructions
- Dice the Chorizo and fry it off in a frypan on medium-high heat.
- As the Chorizo is frying, chop the Onion and add it to the pan. Give it a little stir so they mix well.
- Now, remove the core of the Capsicum and chop them into little chunks and add it to the frypan. Stir well. If the pan is too hot, turn the heat down.
- Chop the Green Onions, add it to the frying pan and give it a stir.
- Finally, slice off the Corn from the Cob (use the leftovers for a Veggie Stock) and add the Corn Kernels to the frypan with the other ingredients and give it another stir to mix it all up.
- Now, let’s add some flavour with some crushed Garlic and Smoked Paprika. Stir it all together and cook it for a couple of minutes.
- Then add the diced Tomatoes and Chicken Stock.
- Finally, stir in the rice, allow it to simmer and pop the lid on. Let it cook for 20 mins.
- Another option is to pop it in the over for 20-25 mins with the lid on at 180 degrees.
- Once cooked, check the seasoning and add Salt if required and serve.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: One-pan cooked rice dish.
- Cuisine: Australian
Frequently Asked Questions
Absolutely! It stores well in the fridge and even tastes better the next day as the flavours meld together.
You can, but Spanish smoked chorizo is ideal for its deep, rich flavour. If using fresh chorizo, cook it first to release the oils before adding the other ingredients.
Try adding black beans, capsicum, or even prawns for extra protein and texture!