Description
A simple and flavorful one-pot dish featuring spicy chorizo and sweet tomatoes cooked with rice.
Ingredients
Scale
- 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