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Arroz con Chorizo

Arroz con Chorizo

This Spanish-inspired recipe combines the smoky, spicy goodness of chorizo with tender, aromatic rice, creating a perfect balance of flavors.

Course Side Dish
Cuisine Spanish, Spanish-American
Keyword Rice

Ingredients

  • 16 ounces ground chorizo
  • 1-1/2 cups long-grain white rice
  • 3 tablespoons unsalted butter
  • 1/2 cup diced onions
  • 2 teaspoons minced or crushed garlic
  • 1/2 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 3 chicken bullion cubes
  • 1/4 cup shaved Spanish Manchego or Parmesan cheese optional, for garnish
  • Fresh parsley optional, for garnish

Instructions

  1. Sauté vegetables:  Melt the butter in a pot or Dutch oven.  Add the chopped onion to the pot, along with the butter.  Cook on low-medium heat for about 4-5 minutes, or until the onion becomes translucent.  Add the garlic and cook for an additional minute.
  2. Cook the chorizo: In a large skillet or saucepan, heat the pan over medium heat.  Add the ground chorizo and cook, breaking it up with a spoon, until browned and cooked through (about 4-5 minutes).
  3. Add rice and seasonings: Stir in the rice.  Combine everything together so the rice is coated with the deliciously spicy fat of the chorizo.
  4. Add crushed tomatoes, tomato paste, and chicken stock:  Stir in the crushed tomato, tomato paste, and chicken stock.  Add the salt, onion powder, cumin, paprika, black pepper, dried parsley, and chicken bullion cubes. Bring the dish to a simmer and then reduce the heat down to a low-medium.  Cover and cook for about 18 minutes or until the liquid is absorbed.  Adjust seasoning to your liking.