One Pot Spanish Chorizo Fried Rice Recipe
Looking for a quick, flavorful, and hearty meal that’s bound to impress? This One Pot Spanish Chorizo Fried Rice recipe has got you covered! It’s a delightful mix of spicy chorizo, aromatic rice, and vibrant veggies—all cooked together in one pot. Not only does this dish save you time on cleanup, but it also packs a punch of Spanish flavors that will transport your taste buds straight to the streets of Spain.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you crave something comforting yet don’t want to spend hours in the kitchen. With minimal prep and cooking time, you’ll have a meal that’s not only delicious but also wholesome. Plus, the combination of chorizo and rice makes for a satisfying dish that’s both filling and nutritious.
Preparation
Essential Kitchen Tools
- A large, heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon for stirring
- Measuring cups and spoons
Prepping the Ingredients
Before you start cooking, it’s essential to have all your ingredients prepped and ready to go. Dice the chorizo into bite-sized pieces, finely chop the onion and garlic, and slice the bell peppers into thin strips. Measure out your spices and have the chicken broth and rice on standby.
Cooking Instructions
Step 1: Sautéing the Chorizo
Start by heating your pot over medium heat. Once hot, add the diced chorizo. Sauté until the chorizo is browned and has released its flavorful oils—about 5 minutes. This step is crucial as the rendered fat will be used to cook the rest of the ingredients, infusing them with the chorizo’s rich taste.
Step 2: Adding Aromatics
Next, toss in the chopped onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This step builds the flavor base of your dish.
Step 3: Incorporating Rice and Spices
Add the rice directly into the pot with the chorizo and aromatics. Stir well to coat each grain of rice with the flavorful oil. This ensures the rice will cook evenly and absorb all the delicious flavors. Sprinkle in the smoked paprika, cumin, and saffron, and stir to combine.
Step 4: Simmering to Perfection
Pour in the chicken broth and tomato paste, stirring until the tomato paste is fully dissolved. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 5: Adding Vegetables and Final Touches
In the last 5 minutes of cooking, stir in the bell peppers. This keeps them slightly crisp and adds a vibrant color to the dish. Once done, fluff the rice with a fork and let it rest for a few minutes before serving.
Tips for Success
Choosing the Best Chorizo
For the most authentic flavor, seek out Spanish chorizo, which is cured and has a firm texture. The paprika in Spanish chorizo is what gives this dish its distinctive smoky flavor.
Rice Selection Tips
Long-grain white rice is ideal for this recipe, but if you prefer a nuttier taste, try substituting with basmati or jasmine rice. Just be sure to adjust the cooking time and liquid accordingly.
Timing and Temperature Tips
Cooking the rice at a low simmer ensures even cooking without burning. Keep an eye on the liquid levels and add a splash of broth if it looks too dry before the rice is fully cooked.
Serving Suggestions
Pairing with Side Dishes
This One Pot Spanish Chorizo Fried Rice is a complete meal on its own, but if you’re looking to round out the meal, consider serving it with a simple green salad, crusty bread, or a side of sautéed greens.
Best Drinks to Accompany
Pair this dish with a chilled glass of Spanish white wine like Albariño or a light, crisp beer. If you prefer non-alcoholic options, a sparkling water with a slice of lemon complements the flavors nicely.
Storage and Reheating
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more after a day, making it a great dish for meal prep.
Reheating Techniques
To reheat, simply warm the rice in a pot over medium heat, adding a splash of broth or water to rehydrate the rice. Stir occasionally until heated through. Alternatively, you can reheat it in the microwave in 1-minute increments, stirring between intervals.
Variations and Add-ins
Vegetarian Version
To make this dish vegetarian, simply omit the chorizo and replace the chicken broth with vegetable broth. You can add smoked paprika and a dash of soy sauce for an umami boost.
Adding Seafood or Chicken
For a heartier version, consider adding cooked shrimp or diced chicken breast to the dish. Add these proteins towards the end of cooking to prevent overcooking.
Spicing it Up: Hot vs. Mild
If you prefer a spicier dish, use hot chorizo and add a pinch of cayenne pepper. For a milder version, opt for sweet chorizo and reduce the smoked paprika.
Health Benefits
Nutritional Overview
This dish is a good source of protein, thanks to the chorizo, and provides a healthy dose of vitamins from the vegetables. Using chicken broth instead of water to cook the rice also adds extra nutrients.
Balanced Diet Considerations
While this dish is flavorful and satisfying, be mindful of portion sizes, especially if you’re watching your sodium intake, as chorizo and broth can be high in salt. Pairing it with a side of fresh vegetables can help balance the meal.
Common Mistakes to Avoid
Overcooking the Rice
Keep a close eye on the rice during the simmering process. Overcooking can lead to mushy rice, so make sure to check for doneness around the 15-minute mark.
Balancing Flavors Correctly
Be careful not to add too much salt early on, especially if your broth is already salted. Taste the dish towards the end of cooking and adjust the seasoning as needed.
Conclusion
This One Pot Spanish Chorizo Fried Rice recipe is a fantastic way to enjoy a quick and flavorful meal with minimal cleanup. The combination of spicy chorizo, tender rice, and fresh vegetables makes it a dish that’s sure to become a family favorite. Whether you’re cooking for a crowd or just for yourself, this recipe is versatile, easy, and utterly delicious.
FAQs Section
Can I Use Brown Rice Instead?
Yes, you can use brown rice, but it will require a longer cooking time and more liquid. Expect to simmer for about 40-45 minutes instead of 20.
Is This Dish Spicy?
The dish has a mild spice level, mainly from the chorizo and smoked paprika. You can adjust the heat by choosing a milder or spicier chorizo.
How Long Does It Take to Cook?
The total cooking time is around 30-35 minutes, making it perfect for a quick weeknight dinner.
Can I Make This Ahead of Time?
Yes, this dish can be made ahead and stored in the fridge for up to 3 days. It reheats well, making it a great option for meal prep.
What Are the Best Toppings?
Consider topping your fried rice with fresh parsley, a squeeze of lemon juice, or a dollop of sour cream to add extra flavor and brightness.
One Pot Spanish Chorizo Fried Rice Recipe
Looking for a quick, flavorful, and hearty meal that’s bound to impress? This One Pot Spanish Chorizo Fried Rice recipe has got you covered! It’s a delightful mix of spicy chorizo, aromatic rice, and vibrant veggies—all cooked together in one pot. Not only does this dish save you time on cleanup, but it also packs a punch of Spanish flavors that will transport your taste buds straight to the streets of Spain.
Ingredients
- 350 grams chorizo sausage (2-3 medium chorizo sausages), thinly sliced
- 2-3 tablespoons olive oil
- 1 brown onion diced
- 3-4 cloves garlic peeled and crushed
- 1 teaspoon dried oregano
- 1 tablespoon paprika mild Hungarian paprika (not hot or smoked)
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- chilli powder or chilli flakes (optional), to taste
- 1 ½ cups long grain rice white long grain rice, Spanish rice or bomba/paella rice
- 2 medium capsicum red and/or yellow, diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 3 cups chicken stock (plus 1 cup more, if needed)
- ⅓ cup tomato paste
- lime juice
Instructions
Heat 2 tablespoons of olive oil in a large frying pan, French pan, or paella pan over medium heat. Add the chorizo slices and cook until crisp and browned. Remove the chorizo from the pan and set aside for later.
Leave the olive oil and the excess oil from the cooked chorizo in the pan. Over medium-low heat, add the onion, garlic, oregano, paprika, cumin, salt, pepper and chilli (optional) and stir until fragrant (1-2 minutes).
Add the rice and stir for a few minutes, until the rice becomes clear and coated with oil.
Add the vegetables (capsicum, peas and corn), 3 cups of chicken stock and tomato paste and stir to combine. Bring to a low simmer.
Cover the pan with a lid and reduce the heat to low. Simmer, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
Add the chorizo back into the pan and stir to combine. Cover the pan with the lid and turn the heat off. Allow the rice to sit, covered, for around 5 minutes.
Taste the rice and adjust the seasoning with salt and pepper, if needed.
Serve immediately, with a generous squeeze of lime juice, chopped parsley and extra lime wedges.