This tomato and chorizo rice recipe appeared in the February 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 make this an easy one pot store cupboard meal in 35 minutes. There's 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!
Tip
- This tomato and chorizo rice recipe is easily adapted if you’re cooking for less people.
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How to make this Tomato and Chorizo Rice
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 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.
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Tomato and Chorizo Rice
Equipment
Ingredients
- 250 g (8.8 oz) cooking chorizo sausages halved lengthways
- 1 onion halved and 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.
- 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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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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