One Pot Spanish Chorizo Fried Rice Recipe | Rich & Delicious Bite
I remember the first time I made this One Pot Spanish Chorizo Fried Rice—my kitchen was filled with the smell of smoky sausage, paprika, and garlic. I was excited, you know, because it promised flavour without fuss.
After cooking it once, my family begged me to add it to our weekly rotation. It’s one of those dishes that’s hearty, fun, and you can tweak it however you like.
If you love comforting one-dish meals, you can also enjoy the dump and bake chicken tzatziki with rice for another easy dinner idea. Let me walk you through this recipe so you can try it too—it really is a one-pot wonder I keep going back to.
Ingredients Section
Here are all the ingredients you’ll need, with measurements and tips based on what I’ve found works best.
- 350 g chorizo sausage (about 2-3 medium sausages), thinly sliced — a good quality one brings big flavour.
- 2-3 tablespoons olive oil — helps with browning; you’ll also use oil released from chorizo.
- 1 brown onion, diced — adds sweetness and texture.
- 3-4 cloves garlic, peeled and crushed — for that warm, aromatic lift.
- 1 teaspoon dried oregano — earthy background note.
- 1 tablespoon mild Hungarian paprika (not hot or smoked) — gives color and mild warmth.
- ½ teaspoon cumin powder — for subtle depth.
- ½ teaspoon salt — adjust later to taste.
- ¼ teaspoon ground black pepper — fresh ground if possible.
- Chilli powder or chilli flakes, optional, to taste — only if you want more heat.
- 1 1⁄2 cups long grain white rice (Spanish rice, or bomba/paella rice also work) — long grain gives a fluffy texture; bomba holds up nicely if you want sturdier grains.
- 2 medium capsicum (bell peppers), red and/or yellow, diced — colour and bite.
- 1 cup frozen peas — quick, easy, keeps things green.
- 1 cup frozen corn kernels — adds sweetness.
- 3 cups chicken stock (plus extra 1 cup if needed) — makes the rice cook through; more stock may be needed if using brown rice.
- ⅓ cup tomato paste — gives richness and a touch of tang.
- Lime juice — brightens everything at the end.
To serve
- Lime wedges — for squeezing over.
- ⅓ cup fresh parsley, chopped — adds a fresh herby finish.
Note: This quantity serves 6 people.
Variations
After making this a few times, I discovered ways to adapt it for different needs or flavour preferences:
- Dairy-free: This recipe is naturally dairy-free, so no changes needed in that regard.
- Lower sodium option: Use salt-reduced chicken stock, or even homemade stock with low salt. Also reduce added salt and season to taste at the end.
- Brown rice swap: For higher fibre, use brown rice instead of white. Be ready for a longer cooking time and possibly more stock to avoid stickiness.
- Extra protein: Add cooked chicken, shrimp, or even beans (black or kidney) for more protein. I like adding beans if I want a more filling vegetarian/semiveggie version.
- Spice lovers: Add chopped fresh red chilli or a pinch of chilli flakes or cayenne for more heat. Feel free to adjust spice levels for your taste.
- For another hearty twist on rice dishes, check out the hamburger rice casserole recipe that’s just as satisfying.
Cooking Time
Here is how long each part of this recipe takes:
- Prep Time: 5 minutes (chopping, slicing, getting everything ready)
- Cooking Time: 20 minutes (from frying chorizo to finishing the rice)
- Total Time: 25 minutes
Equipment you need
Here are the tools I used, and why they matter:
- Large frying pan or skillet (or a French pan/paella pan) — to cook everything in one pot without crowding.
- Lid (that fits the pan) — to trap steam so rice cooks through properly.
- Spoon or spatula — for stirring and scraping bits off bottom.
- Measuring cups/spoons — to get the right proportions, especially rice to stock.
How to Make One Pot Spanish Chorizo Fried Rice Recipe?
Here are the steps you follow. Each major subheading outlines a part of the process.
Browning the chorizo
I heat the oil (plus a little from chorizo when it renders) in my large pan over medium heat. Then I cook the chorizo slices until they’re crisp and have brown edges. Once browned, I remove them and set aside so their oil flavour stays behind.
Sautéing aromatics and adding rice
In the same pan with the leftover oil, I add diced onion, crushed garlic, oregano, paprika, cumin, salt, pepper—and optional chilli if using.
I stir until they give off flavour (1-2 minutes). Then I mix in the rice, stirring so it becomes coated and a bit translucent around edges—that helps with flavour and texture.
Cooking the rice with veggies and stock
Then I add diced capsicum, frozen peas and corn, tomato paste, and pour in chicken stock. Bring to a simmer, cover with lid, lower heat, and let it cook for about 10-15 minutes. I check occasionally to ensure it’s not drying out; if needed, I add a little more stock.
Finishing touch
When rice is almost cooked, I return the chorizo to the pan, stir to combine, then cover and turn off heat. Let it rest (covered) for around 5 minutes—this finishing rest helps the rice absorb remaining moisture. Finally I taste and adjust salt, pepper, then serve.
Additional Tips for Making this Recipe Better
Here are some things I’ve learned from cooking this dish myself:
- I always cook the chorizo until it’s nicely crisp—it releases flavour and fat that infuses everything else.
- I don’t rinse the rice beforehand—I want some of that starch to help the texture and flavour.
- I guard against drying out by keeping extra stock on hand; especially if using brown rice or cooking in a thinner pan, more liquid helps.
- I stir only a couple of times during cooking—too much stirring can make rice sticky; I want fluffy grains.
- I love adding a bright finish—lime juice and fresh parsley give freshness and cut through richness.
How to Serve One Pot Spanish Chorizo Fried Rice Recipe?
Here are ways I serve this dish to make it look and taste its best:
- Garnish with chopped fresh parsley over the top for colour.
- Serve lime wedges on the side so everyone can squeeze fresh lime.
- I like to plate it in a shallow bowl so you can see the colourful peppers, corn, peas, and the slices of chorizo.
- Pair it with a simple salad (cucumber, tomato, onion) or crunchy slaw to contrast the warm, rich rice. For even more meal ideas, browse these flavour-packed dinner recipes.
Nutritional Information
Here’s the rough nutritional profile per serving (based on 6 servings), so you know what you’re eating:
- Calories: about 338 kcal — a satisfying amount for a main meal.
- Protein: about 10 g — thanks mainly to chorizo plus peas & corn.
- Carbohydrates: about 58 g — from the rice and vegetables.
- Fat: about 7 g — chorizo provides flavour and oil, but it’s balanced.
Make Ahead and Storage
Storage guidelines
After cooking, let the rice cool completely. Store in an airtight container in the fridge. It keeps well for up to 2 days before flavour or texture starts to fade noticeably.
Freezing
If I want to keep portions for future meals, I freeze the cooled rice in sealed freezer-safe containers. It stays good for about 1 month in the freezer. Freeze before adding fresh herbs or lime garnish.
Reheating
To reheat, I place rice in a pan over medium heat (or skillet), adding a splash of stock or water to loosen it up. Stir until it’s steaming through. If using a microwave, cover and use short intervals, stirring in between.
Why You’ll Love This Recipe?
Here are some reasons I keep returning to this dish:
- It’s super quick — less than 30 minutes from start to finish, perfect for weeknights.
- Very versatile — you can swap vegetables, protein, rice type without losing flavour.
- Friendly for different dietary needs — gluten free, dairy free, and you can reduce sodium or make it spicier.
- Flavorful and satisfying — smoky chorizo, paprika, garlic, fresh herbs and lime make it really delicious.
- Easy clean-up — one pot means less washing, and the resting time helps everything settle beautifully.
One Pot Spanish Chorizo Fried Rice Recipe
Ingredients
Method
- I heat the oil (plus a little from chorizo when it renders) in my large pan over medium heat. Then I cook the chorizo slices until they’re crisp and have brown edges. Once browned, I remove them and set aside so their oil flavour stays behind.
- In the same pan with the leftover oil, I add diced onion, crushed garlic, oregano, paprika, cumin, salt, pepper—and optional chilli if using. I stir until they give off flavour (1-2 minutes). Then I mix in the rice, stirring so it becomes coated and a bit translucent around edges—that helps with flavour and texture.
- Then I add diced capsicum, frozen peas and corn, tomato paste, and pour in chicken stock. Bring to a simmer, cover with lid, lower heat, and let it cook for about 10-15 minutes. I check occasionally to ensure it’s not drying out; if needed, I add a little more stock.
- When rice is almost cooked, I return the chorizo to the pan, stir to combine, then cover and turn off heat. Let it rest (covered) for around 5 minutes—this finishing rest helps the rice absorb remaining moisture. Finally I taste and adjust salt, pepper, then serve.
Notes
- I always cook the chorizo until it’s nicely crisp—it releases flavour and fat that infuses everything else.
- I don’t rinse the rice beforehand—I want some of that starch to help the texture and flavour.
- I guard against drying out by keeping extra stock on hand; especially if using brown rice or cooking in a thinner pan, more liquid helps.
- I stir only a couple of times during cooking—too much stirring can make rice sticky; I want fluffy grains.
- I love adding a bright finish—lime juice and fresh parsley give freshness and cut through richness.
