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Spanish rice with chorizo in a black and white bowl with spring onion
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5 from 3 votes

One pot Spanish rice with chorizo

This quick one-pot Spanish rice with chorizo and tomatoes is full of bold flavours. Perfect for an easy weekday dinner at home and even better as camping food.
Prep Time5 mins
Cook Time20 mins
Resting time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Spanish
Servings: 4
Author: Sabine


  • 400 g chorizo sliced in 1 cm (or ½ inch)
  • 1 onion diced
  • 2 tomatoes diced
  • 1 clove garlic minced
  • 200 g rice
  • 400 ml water
  • 1 tablespoon olive oil
  • 1 teaspoon pimentón or smoked paprika
  • 1 tablespoon salt
  • 1 teaspoon curry powder
  • Spring onions roughly chopped


  • Cut the chorizo sausage in slices of 1 cm (or ½ inch). Mince the garlic and dice the onion and tomatoes.
  • In a high-sided skillet or pan heat up the olive oil and fry the garlic and onion for 2 minutes. Add the sliced chorizo to the onions in the pan and fry for another 2 minutes. Add the spices, tomatoes and rice and fry for 1 minute while slowly stirring. Add the water and cover with a lid.
  • Boil according to the cooking time of the rice on the packet. Let it rest for 10 minutes. Sprinkle some chopped spring onions on top before serving.


  • This recipe can also be made with a dried and cured chorizo sausage. Since they are stronger in flavour, you could halve the amount of chorizo in this recipe.