Spanish Rice with Chorizo
This fluffy, savory rice is scented with smoky chorizo, tomatoes, green chilies, onion, garlic, and cumin. It savory, chunky, and the ultimate one-pan meal!
This is such a fun, colorful dish! Traditional Spanish rice is often served as a side dish, but by adding smoky, spicy chorizo, you can transform it into a hearty, complete meal! The dish is completely elevated!
I love the addition of tomatoes and green chilies in this Spanish rice. Tomatoes add a burst of color and sweet flavor, and the green chilies add a slight hint of heat. For more heat, you can use HOT minced/diced green chilies.
This dish is gluten-free and healthy too! The only fat in this dish comes from the chorizo sausage, and we only use 1/2 pound (a little goes a long way).
What should you serve with your Spanish rice? Since this dish boasts carbs, protein, and vegetables, you need little else. I suggest a mixed green salad on the side, or steamed or roasted broccoli. You can also add more vegetables to the dish itself. Great additions would be green peas, green beans, corn, and lima beans.
Spanish Rice with Chorizo
Spanish Rice with Chorizo
Ingredients
- 1/2 pound cooked chorizo sausage links, sliced into 1/2-inch thick rounds
- 1/2 cup chopped onion
- 1 cup uncooked long grain white rice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 2 cups chicken broth
- 14- ounce can diced tomatoes of choice
- 4- ounce can minced/diced green chilies, regular or hot
- Salt and freshly ground black pepper
- Chopped green onions for serving
Instructions
- Brown the chorizo in a large, high-sided skillet over medium-high heat (the chorizo is already cooked, so we’re just looking for a little color). Add the onion and cook for 3 minutes, until soft. Add the rice, garlic, and cumin and cook for 1 minute, stirring constantly (the goal is to toast the rice slightly).
- Add the broth, tomatoes, and green chilies and bring to a boil.
- Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, until the most of the liquid is absorbed and the rice is tender. Season to taste with salt and black pepper.
- Top with green onions and serve.