This tomato and chorizo rice is a rich, smoky one-pot dish packed with bold flavour. Spicy chorizo, sweet tomatoes and perfectly cooked rice come together to create a simple but satisfying meal that's perfect for busy weeknights.
The original recipe appeared in the February 2023 issue of the BBC Easy Cook magazine and originally appeared in the October 2013 BBC Good Food magazine.
The Spanish flavours of chorizo and sweet smoked paprika combined with basmati rice, olives and cherry tomatoes provide a perfect balance of sweet, smoky and salty. Enjoy this dish any time of the year.
Definitely another one to eat outside in the garden when the sun decides to shine...with a glass or 2 of wine!
Tips
- Optional variations:
- Spicy chorizo rice - add chilli flakes or fresh chilli.
- Vegetable chorizo rice - add peas or spinach.
- Chicken and chorizo rice - add diced chicken for extra protein.
- Garlic and herb version - add extra garlic and fresh herbs.
- Paella style version - add seafood or saffron for a twist.
- This tomato and chorizo rice recipe is easily adapted if you're cooking for less people.
Frequently Asked Questions
Basmati or long grain rice works best as it stays light and fluffy.
Yes - it's ideal as a one-pot dish where the rice absorbs all the flavour.
Yes - cool completely and freeze for up to 2 months.
Reheat thoroughly until piping hot and only reheat once.
Yes, chicken, prawns or even vegetarian alternatives work well.
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How to make this Tomato and Chorizo Rice
Ingredients
- 200g cooking chorizo sausages, halved lengthways
- 1 onion (approx. 120g), halved and sliced
- 2 cloves garlic, chopped
- 1 tsp sweet smoked paprika
- 250g basmati rice
- 500ml 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.
- Turn the chorizo slices over and add the onion and garlic into the pan, 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 together, bring to a simmer, cover the pan with a lid and cook for 5 minutes.
- Stir in the tomatoes and olives, bring to a simmer, and cook for 8 to 10 minutes without the lid, until the rice is tender and the liquid has been absorbed into it.
Serving suggestions
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Tomato and Chorizo Rice
Equipment
Ingredients
- 200 g (7.1 oz) cooking chorizo sausages halved lengthways
- 1 onion (approx. 120g) sliced
- 2 cloves garlic chopped
- 1 tsp sweet smoked paprika
- 250 g (8.8 oz) basmati rice
- 500 ml (2 cups) hot chicken stock (made using a stock cube or pot)
- 2 roasted red peppers from a jar chopped
- 400 g (14.1 oz) tin cherry tomatoes
- 85 g (3 oz) 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.
- Turn the chorizo slices over and add the onion and garlic into the pan, 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 together, bring to a simmer, cover the pan with a lid and cook for 5 minutes.
- Stir in the tomatoes and olives, bring to a simmer, and cook for 8 to 10 minutes without the lid, until the rice is tender and the liquid has been absorbed into it.
Notes
- Optional variations:
- Spicy chorizo rice - add chilli flakes or fresh chilli.
- Vegetable chorizo rice - add peas or spinach.
- Chicken and chorizo rice - add diced chicken for extra protein.
- Garlic and herb version - add extra garlic and fresh herbs.
- Paella style version - add seafood or saffron for a twist.
- This tomato and chorizo rice recipe is easily adapted if you're cooking for less people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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