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!

Course Main Course

Cuisine American, Spanish

Diet Gluten Free

Keyword chorizo, rice with chorizo, spanish rice,

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 388kcal

Author Robin Miller

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.

Nutrition