Spanish Rice with Chorizo

Ingredients

• 100 g (½ cup)uncooked brown rice
• 1chorizo sausage, chopped
• ½brown onion, diced
• 2.5 ml (½ teaspoon)smoked paprika
• 2tomatoes, diced
• 75 g (½ cup)frozen peas
• 80 g (½ cup)corn kernels, fresh or tinned
• ½red capsicum, diced
• 10 ml (2 teaspoons)fresh parsley
• 2wedges fresh lime

Instructions

1. 1

   Cook the rice

   Cook the brown rice following the packet instructions, or reheat rice that is already cooked until piping hot.

2. 2

   Brown the chorizo

   Set a non-stick frying pan over a medium heat. Cook the chorizo slices on both sides for approximately 3 minutes, until the edges are crisp. Transfer to a plate and set aside.

3. 3

   Cook the vegetables

   Add the onion to the pan and cook for 2 minutes, or until it begins to turn golden. Add the tomatoes, vegetables and paprika, toss to combine, then cook for 3 minutes or until the vegetables are lightly tender.

4. 4

   Combine the rice

   Add the cooked rice and return the chorizo to the pan. Toss everything together and garnish with parsley.

5. 5

   Serve with lime

   Arrange the rice on serving plates, with one wedge of lime per serving.

What is Spanish rice with chorizo?

This is a Spanish-style rice dish that brings together rice, smoky paprika, chorizo and vegetables in one pan. It is a convenient, quick-cooking combination rather than a slow rice dish.

Brown rice gives this version a hearty base, while tomatoes and peas add colour and a little freshness. Chorizo browns separately first, helping its savoury flavour stand out when it is tossed back through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 23g protein, 43g carbs, 18g fat.

The rice and corn provide much of the carbohydrate, while chorizo contributes most of the fat and a substantial share of the protein. Serve with a green salad or extra vegetables if you would like more fresh produce alongside the rice.

Build flavour in the pan

Chorizo: browning it first crisps the edges and leaves its savoury flavour in the pan for the onion and vegetables.

Paprika: smoked paprika adds warmth and a smoky note; toss it with the vegetables so it is distributed through the mixture.

Get the rice ready

Cooked rice: the recipe calls for rice cooked according to its packet, or already-cooked rice reheated until piping hot. Have it ready before adding it to the pan so the final toss is brief.

Brown rice: it has a firmer, chewier texture than white rice, which holds up well alongside the vegetables and chorizo.

Watch the vegetables

Golden onion: cook it for about 2 minutes, until it begins to colour, before adding the other vegetables.

Lightly tender vegetables: after about 3 minutes, the vegetables should soften slightly but still retain some bite. Keep the pan at medium heat and toss to cook them evenly.

Finish and serve

Parsley: add it as a garnish after tossing the rice and chorizo together, so its fresh flavour remains noticeable.

Lime: serve a wedge with each portion and squeeze it over the rice at the table for a bright contrast to the smoky, savoury ingredients.

What to serve alongside

The rice, chorizo and vegetables make a complete, filling plate on their own. For a meal with more fresh contrast, serve it with a simple green salad or extra lime wedges.

Recipe notes & tips

• Have the rice cooked and ready before you start frying the chorizo.
• Use a non-stick pan as directed, and keep the heat at medium while browning the chorizo.
• Let the chorizo edges crisp before transferring it to a plate.
• Dice the vegetables to similar sizes so they cook at a similar pace.
• Add the lime at the table and adjust the amount to your taste.

Variations

• Add garlic: cook it briefly with the onion for another savoury note.
• Use white rice: cook it according to its packet instructions before adding it to the pan.
• Change the vegetables: use another selection of vegetables in place of the peas, corn or capsicum.
• Add extra heat: include a little chilli with the paprika.
• Finish with coriander: use it instead of parsley for a different fresh garnish.

Common mistakes to avoid

• Starting with uncooked rice in the pan: cook it according to the packet first, as the method relies on cooked rice.
• Skipping the chorizo browning: cook it on both sides until its edges are crisp to build flavour.
• Cooking the onion too briefly: give it about 2 minutes, until it starts to turn golden.
• Overcooking the vegetables: check after about 3 minutes and stop when they are lightly tender.
• Adding cold cooked rice: reheat it until piping hot before tossing it with the other ingredients.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, stirring to heat evenly.

Frequently asked questions