Spanish Chorizo Rice

Name: Spanish Chorizo Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup chorizo sausage, sliced into rounds or coins; 2 cups long-grain white rice; 1/4 cup plus 2 tablespoons olive oil, divided; 2 teaspoons smoked paprika; Salt and freshly ground black pepper to taste; 1/2 cup Spanish onion, finely diced; 1 1/2 cups chicken stock

Recipe GLPR067fbebc05d93d

Spanish

Main Course

50 min

376 cal

Servings: 8

Stovetop

SNAP eligible

A vibrant Spanish-inspired dish featuring crispy chorizo sausage combined with tender long-grain rice, sautéed onions, and aromatic paprika. The chorizo is cooked separately until golden, then tossed together with toasted rice that has been simmered in chicken stock, creating a flavorful one-pan meal perfect for feeding a crowd.

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Ingredients

1 cup chorizo sausage, sliced into rounds or coins

2 cups long-grain white rice

1/4 cup plus 2 tablespoons olive oil, divided

2 teaspoons smoked paprika

Salt and freshly ground black pepper to taste

1/2 cup Spanish onion, finely diced

1 1/2 cups chicken stock

Directions

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the sliced chorizo and cook, stirring occasionally, until the edges are crispy and the fat has rendered, about 5-6 minutes. Transfer the chorizo to a paper towel-lined plate and set aside, reserving the flavorful oils in the pan.
In the same skillet with the chorizo oil, add the long-grain rice and toast, stirring frequently, until the grains become fragrant and lightly golden, about 3-4 minutes.
Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the rice is tender and the liquid is fully absorbed, about 15-18 minutes. Season with salt and pepper to taste.
Remove the skillet from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.
In a separate wok or large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the diced onion and cook until it begins to soften, about 2-3 minutes.
Stir in the smoked paprika until fragrant, then add the cooked chorizo and toss to combine, about 1 minute.
Add the cooked rice to the wok and gently toss everything together until evenly combined and heated through, about 3-4 minutes. Adjust seasoning if needed and serve hot.

Comments

Grocery List Plus Editorial Staff4

Spanish chorizo rice is widely available and affordable in Charlotte's major chains, with chorizo readily stocked at Harris Teeter, Kroger, Publix, and Walmart, and all other ingredients being staples found everywhere—expect to spend roughly $12-15 for eight servings, with the chorizo being the primary cost driver. The stated 50 minutes is honest for a one-pot rice dish that requires simmering time, though active prep (dicing chorizo and onion) runs about 10 minutes and then the rice needs hands-off cooking. This is a genuine family dish that can handle mild variations, reheats well in the microwave or on the stovetop, and fits a weeknight routine without requiring constant attention once the liquid is simmering. However, it's a utilitarian weeknight staple rather than a showstopper—no particular seasonal advantage in North Carolina, no special regional character, and no claim to excellence beyond being dependable and budget-friendly.