One Pot Spanish Chorizo Fried Rice Recipe

Ash Tyrrell

One Pot Spanish Chorizo Fried Rice Recipe

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.

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Prep Time 5

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.