Spanish · Dinner
Rice with Chorizo and Peppers
Spanish-style rice simmered with cured chorizo, bell peppers, onion, garlic and smoked paprika until the grains turn deep orange from the rendered fat. Built in one pan on the stovetop, finished with lemon and parsley, this is rustic, home-style comfort food.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
485Calories
18.1gProtein
23.3gFat
51.2gCarbs
3.8gSugar
3.2gFiber
1242mgSodium
41mgChol
8.1gSat Fat
487mgPotassium
52mgCalcium
2.8mgIron
0.8mcgVitamin B12
38mgVitamin C
low-cholesterol
spice-route
hidden-gems
Instructions
1
Prep
Slice the chorizo into rounds, slice the bell pepper, chop the onion and mince the garlic. Measure out the rice and stock.
2
Sear
Heat the olive oil in a heavy skillet over medium-high heat. Sear the chorizo rounds for 2 minutes per side until edges redden and fat renders.
3
Sweat
Add the onion and bell pepper to the pan and sweat over medium heat for 5 minutes, stirring occasionally, until softened.
4
Bloom
Stir the garlic and smoked paprika into the pan and cook over medium heat for 30 seconds until fragrant.
5
Simmer
Stir in the rice, crushed tomato and chicken stock. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until the liquid absorbs and rice is tender.
6
Plate
Remove from heat and rest covered for 5 minutes. Fluff the rice with a fork, season with salt, scatter parsley over top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g Spanish cured chorizo
- 1 cup200g bomba or short-grain rice
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 cup480ml chicken stock
- 4 tbsp60ml canned crushed tomato
- 2 tbsp2 tbsp olive oil
- 22 wedge lemon
- 2 tbsp2 tbsp parsley
