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Tomato and Chorizo Rice

Deborah
Enjoy Spanish flavours of chorizo and sweet smoked paprika combined with basmati rice, olives and cherry tomatoes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main
Cuisine Spanish
Servings 4 people

Ingredients
  

  • 250g cooking chorizo sausages halved lengthways
  • 1 onion halved and sliced
  • 2 cloves garlic chopped
  • 1 tsp sweet smoked paprika
  • 250g basmati rice
  • 500ml ml hot chicken stock (made using a stock cube or pot)
  • 2 roasted red peppers from a jar chopped
  • 400g tin cherry tomatoes
  • 85g pitted green or Kalamata olives

Instructions
 

  • Heat a large frying pan or shallow casserole on a medium high heat. Add the sliced chorizo halves, cut side down, and cook for about 5 minutes until the oil starts to come out and they begin to crisp at the edges.
  • Add the onion and garlic into the pan with the chorizo slices, and cook for a 3 to 4 minutes. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 minutes.
  • Stir in the tomatoes and olives and cook for 8 to 10 minutes until the rice is tender and the liquid has been absorbed into it.

Notes

  • This tomato and chorizo rice recipe is easily adapted if you’re cooking for less people.

 

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Keyword basmati rice, cherry tomatoes, cooking chorizo, green olives, kalamata, one-pot