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.
- 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.