One-Pan Chorizo Rice Skillet recipe

Name: One-Pan Chorizo Rice Skillet
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250g Chorizo Sausages; 300g Basmati Rice; 1 Onion; 2 cloves Garlic; 1 Red Pepper; 400g Chopped Tomatoes; 750ml Chicken Stock; 1 tbsp Olive Oil; 2 tbsp Parsley; 1/2 Lemon; to taste Salt; to taste Black Pepper

Smoky chorizo is cooked down with rice, tomatoes and aromatic vegetables for a bold, hearty one-pan meal. Finished with herbs and a squeeze of lemon, it is rich, savoury and deeply satisfying.

35 min · Easy · Spanish Jump to method

Ingredients

4 servings

250g Chorizo Sausages
300g Basmati Rice
1 Onion
2 cloves Garlic
1 Red Pepper
400g Chopped Tomatoes
750ml Chicken Stock
1 tbsp Olive Oil
2 tbsp Parsley
1/2 Lemon
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	598 kcal
Protein	18 g
Carbohydrates	56 g
Fat	32 g
Saturated fat	10.5 g
Fibre	4.5 g
Sugar	4.8 g
Sodium	980 mg

Why this works

A hearty, energy-dense rice dish that provides moderate protein but is high in fat and sodium, largely due to the chorizo and stock.

Vitamin C and antioxidants. Red pepper, tomatoes, parsley and lemon contribute vitamin C and plant antioxidants, supporting immune function and iron absorption.

High sodium content. Chorizo, stock and added salt make this dish relatively high in sodium, which is worth considering for blood pressure health.

Some fibre from plant ingredients. Tomatoes, pepper, onion and rice provide a modest amount of fibre, though the dish is not especially high-fibre overall.

Method

Heat the olive oil in a large deep frying pan over a medium heat. Slice the chorizo sausages into thick rounds and fry for 3-4 minutes until the fat has started to render and the edges are lightly crisp.
Add the onion and red pepper, then cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
Add the rice and stir well so the grains are coated in the chorizo oil.
Pour in the chopped tomatoes and chicken stock. Season lightly with salt and black pepper, then bring to the boil.
Reduce to a gentle simmer, cover with a lid and cook for 18-20 minutes, stirring once or twice, until the rice is tender and the liquid has been absorbed.
Stir through the parsley, squeeze over the lemon juice and serve straight away.

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