Tomato & chorizo rice

Tomato & chorizo rice

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(21 ratings)

Prep: 10 mins Cook: 10 mins


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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  • 250g pack small cooking chorizo sausages, halved lengthways



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

  • 1 onion, halved and sliced



    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



    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



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


  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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mrsjroberts's picture
30th Jun, 2020
So yummy! I didn’t have a tin of cherry tomatoes though so I used a carton of Passata and a large handful of halved cherry tomatoes. I also splashed a bit of leftover white wine in before adding the other wet ingredients. Definitely needed twice the cooking time too. So happy there are leftovers for lunch today!
19th Oct, 2018
Really delicious recipe. Used tinned tomatoes and some left over pork chopped up as well as chorizo. Even so tasted delicious.
23rd Aug, 2016
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.
19th Aug, 2015
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's picture
26th Mar, 2015
This is nice with some peas too.
18th Feb, 2015
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!
13th Oct, 2014
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!
19th Aug, 2014
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.
15th Aug, 2014
We love this! Takes more than 10 minutes to cook though :)
14th Apr, 2014
This is a really tasty dish and so easy. One of our family favourites.


26th Mar, 2019
Cooked this with chicken & chorizo, can it be frozen? How long will it store?
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. Technically it's possible to freeze this dish, if cooled quickly and then frozen, then thoroughly reheated until piping hot throughout. However, we don't recommend this as one of our freezable dishes as the texture will become quite dry on reheating. It's important to be careful with reheated rice, find out more here:
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