Tomato & chorizo rice

Tomato & chorizo rice

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(10 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal494
  • fat18g
  • saturates7g
  • carbs56g
  • sugars7g
  • fibre3g
  • protein22g
  • salt2.2g
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Ingredients

  • 250g pack small cooking chorizo sausages, halved lengthways
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 395g can cherry tomato
  • 85g pitted green or Kalamata olive
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

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.

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Comments, questions and tips

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MrsLemons
23rd Aug, 2016
3.8
Tasted great with some extra spices and it's really filling! The rice needed slightly longer to cook than instructed, but all in all it was super quick and easy. We will definitely be making this again.
mouse38
19th Aug, 2015
5.05
Tasted lovely - only complaint was that there wasn't enough! Made as per instructions but used fresh peppers, fresh tomatoes and long grain rice. Cooked in 12 mins. Would make again.
wizardofwales
26th Mar, 2015
5.05
This is nice with some peas too.
frawla1
18th Feb, 2015
3.8
made this tonight, so easy and very convenient supplies! it took longer than 10 mins though. I didnt have jarred peppers so I added some sundried tomatoes instead for contrast with the other tomatoes. instead of cherry tomatoes i used a can of polpa. Also added a little bit more sweet paprika and a dash of saffron. it tastes good so far :) it takes longer than 10 mins though as otherwise the rice is sort of crunchy. but a very good fast quick meal to make!
aleadbet
13th Oct, 2014
5.05
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
19th Aug, 2014
3.8
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
15th Aug, 2014
We love this! Takes more than 10 minutes to cook though :)
woowoo43
14th Apr, 2014
5.05
This is a really tasty dish and so easy. One of our family favourites.
mattdekenah's picture
mattdekenah
10th Jan, 2014
5.05
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
26th Nov, 2013
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.

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