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Rice with Chorizo and Tomatoes

A simple and flavorful one-pot Spanish rice dish that's perfect for busy weeknights, featuring chorizo, tomatoes, chickpeas, and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chorizo, chopped Spicy or sweet type based on preference
  • 1 cup basmati or long-grain rice Use regular long-grain or brown rice if preferred
  • 1 can canned tomatoes Fresh tomatoes can also be used
  • 1 can chickpeas, drained For added protein and texture
  • 1 small onion, chopped For flavor base
  • 2 cloves garlic, minced Enhances the aroma
  • 2 cups chicken or vegetable stock To cook the rice
  • 1 tbsp smoked paprika Crucial for flavor, substitute with chili powder if needed
  • 1 handful fresh herbs (parsley or cilantro) For garnish

Method
 

Cooking
  1. Brown the chopped chorizo in a large pot until crispy.
  2. Add chopped onion and minced garlic, and cook until soft.
  3. Stir in the rice until shiny and well coated.
  4. Add canned tomatoes, chickpeas, smoked paprika, and stock. Mix well.
  5. Cover the pot and let it simmer on low heat for about 20 minutes without peeking.
  6. Check if the liquid has been absorbed; if not, let it cook a little longer.
  7. Once done, stir in the herbs before serving.

Notes

This recipe is very forgiving; feel free to modify based on your available ingredients. Don't rush the browning of chorizo and avoid stirring while it simmers to prevent mushy rice. Taste for salt at the end.