You know those nights? When the fridge looks a bit sad, and the thought of a million pots and pans is just… too much? That’s exactly when this Chorizo and Tomato Rice comes to the rescue! It’s one of those magic dishes where everything cooks together in one go, bursting with incredible Spanish-inspired flavors. I stumbled upon a version of this ages ago, and after a few tweaks, it’s become my go-to for a seriously satisfying weeknight dinner that tastes like you spent way more time on it than you actually did. Trust me, it’s a keeper!
Why You’ll Love This Chorizo and Tomato Rice
This Chorizo and Tomato Rice is an absolute winner for so many reasons! Trust me, once you try it, it’ll become a staple in your busy week. Here’s why:
- Super Easy One-Pot Wonder: Seriously, everything cooks right in one pan. Minimal cleanup is always a win in my book!
- Packed with Flavor: The spicy chorizo, sweet tomatoes, and aromatic rice come together for a taste explosion that’s hard to beat.
- Quick Weeknight Meal: Ready in under an hour, this is perfect for those busy evenings when you need a delicious meal fast.
- So Versatile: Easily adaptable to what you have on hand – feel free to swap out veggies or adjust the chorizo level.
Ingredients for Your Chorizo and Tomato Rice
Alright, here’s what you’ll need to get this flavor party started! Don’t worry, it’s all pretty standard stuff you can grab easily.
- 1 tablespoon olive oil
- 150g chorizo, diced (I like a nice spicy one!)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g can chopped tomatoes, undrained
- 200g long-grain rice (like basmati or easy-cook)
- 400ml chicken or vegetable stock (make sure it’s a good, flavorful one!)
- Salt and freshly ground black pepper, to taste
- A generous handful of fresh parsley, chopped, for that final pop of freshness
How to Make Chorizo and Tomato Rice: Step-by-Step
Alright, let’s get this show on the road! This Chorizo and Tomato Rice is ridiculously easy, and honestly, seeing it all come together in one pot is part of the fun. Just follow these steps, and you’ll be digging into something amazing in no time. It’s a dish that really reminds me of how simple ingredients can create something so comforting, a bit like my ultimate homemade cornbread – easy but oh-so-good!
Sautéing the Aromatics and Chorizo
First things first, grab a nice, big ovenproof pan or dish. Pour in that tablespoon of olive oil and get it warming up over medium heat. Now, toss in your diced chorizo. Let it sizzle away and do its thing – you want it to release all those gorgeous, spicy oils and get a little crispy around the edges. Once it looks perfect, scoop it out with a slotted spoon and set it aside. Don’t you dare throw away that flavorful fat, though! That’s pure gold for this dish.
Building the Flavor Base
Next up, into that same pan with the chorizo fat, chuck in your chopped onion. Give it a good stir and let it soften up nicely, maybe about 5-7 minutes. Then, add your minced garlic – just a minute or so until you can really smell its lovely fragrance. Now, pour in the whole can of chopped tomatoes, juice and all. Stir everything together and let it bubble away for about 5 minutes, letting those tomatoes break down a bit. Time for the rice! Add your long-grain rice and stir it around for a minute or two, making sure every grain gets coated in that yummy tomatoey goodness. Pour in your stock, give it a good mix, and bring it all to a gentle simmer. Pop the cooked chorizo back in, and then, crucial step, cover the pan TIGHTLY. You can use a lid or some foil – just make it as airtight as possible.
Baking the Chorizo and Tomato Rice to Perfection
Now, we’re heading to the oven! Make sure your oven is preheated to about 180°C (or 160°C fan/350°F/Gas Mark 4). Carefully pop your covered pan into the hot oven. Let it bake for a good 20-25 minutes. You want the rice to be perfectly cooked and all that lovely liquid to be absorbed. A little tip: if you want to be extra sure, you can gently peek after 20 minutes. The rice should be tender, and the dish nice and saucy but not soupy.
Resting and Serving Your Chorizo and Tomato Rice
Once it’s out of the oven, resist the urge to dive right in! Let the Chorizo and Tomato Rice rest, covered, for about 5 minutes. This is super important because it lets the rice finish cooking in its own steam and makes it fluffier. After resting, grab a fork and gently fluff up the rice. Finally, shower it with that fresh chopped parsley – it adds a lovely bit of brightness. Serve it up hot and enjoy!
Tips for the Best Chorizo and Tomato Rice
Making this Chorizo and Tomato Rice is already pretty foolproof, honestly! But if you want to take it from great to absolutely *spectacular*, here are a few little tricks I’ve picked up. It’s all about using good ingredients and giving it just a little extra love. Think of it like giving your favorite cornbread recipe that perfect touch – makes all the difference!
First off, don’t skimp on the chorizo! Using a good quality, flavorful chorizo really is the star here. Whether you go for a mild or spicy one, make sure it’s one you love the taste of on its own. And, don’t rush that step where it releases its oils – that flavorful fat is practically liquid gold for cooking the onions and rice. Trust me, it adds a depth you just can’t get any other way!
Also, pay attention to your stock! A weak or bland stock will really let the whole dish down. If you can, use a good homemade stock or a really good quality store-bought one. When it comes to the rice, don’t stir it *too* much after adding the stock and chorizo. Just enough to combine everything is perfect. Too much stirring can make the rice a bit gummy, and we want lovely, fluffy grains here!
Ingredient Notes and Substitutions
When making this Chorizo and Tomato Rice, a few ingredients really sing, but don’t stress if you need to make a little swap! The chorizo is the backbone here, so choose a good one. Spanish chorizo, the cured kind, is perfect for its firm texture and rich flavor. If you can’t find that, a good quality, slightly spicy cooking chorizo will do the trick too. Just be mindful that some cooking chorizos release more grease than others.
For the stock, I always go for chicken or vegetable stock, but make sure it’s a nice, rich one! A watery stock just won’t give the rice the flavor it needs. If you’re feeling adventurous or want to keep this completely vegetarian (just skip the chorizo, obviously!), a good veggie stock is totally fine. It’s all about building those cozy, comforting layers of flavor!
Serving Suggestions for Chorizo and Tomato Rice
This Chorizo and Tomato Rice is pretty hearty on its own, but adding a few things can really make it sing! I always love a bit of freshness to cut through the richness of the chorizo. A simple green salad is perfect – maybe something with a zingy vinaigrette. If you’re feeling like a bit more crunch, my Super Crunch Salad would be amazing alongside it! And honestly, you can never go wrong with some warm, crusty bread for soaking up any extra saucy bits. A little dollop of plain yogurt or sour cream is also lovely if you want to cool things down a touch!
Storage and Reheating Instructions
This Chorizo and Tomato Rice is fantastic the next day, honestly! To store it, just let it cool down a bit, then pop it into an airtight container. Keep it in the fridge for up to 3 days. When you’re ready to reheat, the best way is gently on the stovetop over low heat with a splash of water or stock to loosen it up. You can also microwave it, just make sure to stir it halfway through for even heating. It might not be *quite* as perfect as fresh, but it’s still delicious!
Frequently Asked Questions about Chorizo and Tomato Rice
Got questions about this delicious Chorizo and Tomato Rice? I’ve got you covered! Here are some things people often ask, and my best advice for them.
Can I make this Chorizo and Tomato Rice vegetarian?
Absolutely! The chorizo brings a lot of flavor, but you can make a fantastic vegetarian version. Just omit the chorizo entirely. You’ll want to use a really good vegetable stock and maybe add a bit more olive oil or even a pinch of smoked paprika when you sauté the onions and garlic to make up for that depth of flavor. It’s still going to be super tasty!
What kind of chorizo is best for this recipe?
I really love using a Spanish chorizo, the kind that’s cured and a bit firm. It holds its shape nicely and releases those delicious oils. For this recipe, I usually go for a mild or medium spicy one, but if you like it hot, totally go for a hot Spanish chorizo! If you can’t find cured Spanish chorizo, a good quality fresh cooking chorizo will work too, just make sure it’s flavorful!
Can I cook this Chorizo and Tomato Rice entirely on the stovetop?
You sure can! If you don’t have an oven or just prefer stovetop cooking, it works beautifully. Just follow all the steps up to putting the lid on tightly. Instead of the oven, keep it on the stovetop over low heat. You’ll want to simmer it gently for about 20-25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom. Keep the lid on tight!
My rice seemed a little mushy, what went wrong?
Oops, that can happen! Usually, mushy rice comes from stirring it too much after adding the liquids, or if the heat was too high and it absorbed the liquid too fast. For this Chorizo and Tomato Rice, try to stir only when you add the rice and stock, and then let it do its thing. Also, make sure you’re using the right kind of rice – long-grain is usually best here!
Nutritional Information
Here’s a general idea of what you’re getting per serving of this delicious Chorizo and Tomato Rice. Remember, these numbers are just estimates and can totally change depending on the exact ingredients you use, especially the chorizo! It’s a pretty balanced meal with good carbs, protein, and healthy fats.
- Calories: Around 450
- Fat: About 20g
- Carbohydrates: Roughly 50g
- Protein: Approximately 18g
- Fiber: Around 4g
Chorizo and Tomato Rice
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful one-pot dish featuring spicy chorizo and sweet tomatoes cooked with rice.
Ingredients
- 1 tablespoon olive oil
- 150g chorizo, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g can chopped tomatoes
- 200g long-grain rice
- 400ml chicken or vegetable stock
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pan or ovenproof dish over medium heat. Add the diced chorizo and cook until it releases its oils and is slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the chopped onion to the pan and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down slightly.
- Add the long-grain rice to the pan and stir to coat it with the tomato mixture.
- Pour in the chicken or vegetable stock and bring to a simmer. Season with salt and black pepper.
- Return the cooked chorizo to the pan. Cover the pan tightly with a lid or foil.
- Transfer the pan to a preheated oven at 180°C (160°C fan/350°F/Gas Mark 4) and bake for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- Let the dish stand for 5 minutes before fluffing the rice with a fork.
- Garnish with fresh chopped parsley before serving.
Notes
- You can adjust the amount of chorizo to your preference.
- For a spicier dish, use hot chorizo.
- Ensure your stock is well-seasoned as it contributes to the overall flavor.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Baking
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 18
- Cholesterol: 50
Keywords: chorizo, tomato, rice, one-pot, easy, quick, main course, spanish