Tomato & chorizo rice

Tomato & chorizo rice

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
494
protein
22g
carbs
56g
fat
18g
saturates
7g
fibre
3g
sugar
7g
salt
2.2g

Ingredients

  • 250g pack small cooking chorizo sausages, halved lengthways
  • 1 onion, halved and sliced
  • 2 garlic cloves, chopped
  • 1 tsp sweet smoked paprika
  • 250g basmati rice
  • 500ml hot chicken stock (or gluten-free alternative)
  • 2 roasted peppers from a jar, chopped
  • 395g can cherry tomatoes
  • 85g pitted green or Kalamata olives

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Method

  1. Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
  2. Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. 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 mins.
  3. Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Recipe from Good Food magazine, October 2013

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Comments

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aleadbet's picture
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We made this tonight for dinner and it was seriously delicious!! Cooked it as written and we wouldn't change a thing - the olives were perfection with it! If you've made it without the green olives, give them a go - gorgeous flavour!
This one's definitely going in the recipe cards!

bluejay's picture
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Delicious though probably you should add another 5 minutes or so to the cooking time. I have used a tin of chopped tomatoes with herbs (what I had on hand) and my favourite green olives stuffed with anchovy. You could also add a handful of frozen petit pois or some wild mushrooms - the variations are endless but they all taste good.

EmmaB74's picture

We love this! Takes more than 10 minutes to cook though :)

woowoo43's picture
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This is a really tasty dish and so easy. One of our family favourites.

mattdekenah's picture
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I've made this twice as-is with pimento stuffed green olives. It is exceedingly quick and simple to prepare and absolutely delicious. Definite plans to make it again.

cshobbs's picture

Excellent. I missed out the olives. As I was making this recipe for 2 people, I used up the remaining chorizo and cherry tomatoes in chorizo, potato and haddock one-pot.

flirtinflight's picture

This was so tasty and so simple. A hit with the whole family.

badzilla's picture

A couple of changes from the published recipe - I omitted the olives since I really can't get on with them, and since Tesco sell uncooked chorizo in 200g packs, I had to live without 50g of meat. Full review and blog with photography at http://badzilla.co.uk/Good-Food--Tomato-and-Chorizo-Rice

celine67's picture

very delicious! did not have cherry tomatoes so i used ordinary can of chopped tomatoes, left the olives out as we dont like them.Will defenitely make it again.

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