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- 1 cup basmati rice, rinsed - 200g Spanish chorizo, diced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup frozen peas - 1 can (14 oz) diced tomatoes, drained - 2 cups chicken or vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) To cook this dish, you will need a large pot or a deep skillet. A wooden spoon helps mix the ingredients well. Use a measuring cup for the rice and broth. Make sure to have a sharp knife for chopping vegetables. A cutting board is essential for safety and ease. Lastly, have a fork ready to fluff the rice once it’s done. I suggest using fresh herbs like parsley for garnish. Fresh lemon adds a bright touch to the dish. Choose ripe chorizo for a better taste. Use fresh onions and bell peppers for crunch and flavor. These fresh ingredients enhance the meal's overall taste and presentation. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 200g of diced Spanish chorizo. Sauté it for 3-4 minutes until it turns crispy and brown. The oil will soak up the chorizo's flavor. After browning the chorizo, remove it from the pot and set it aside. Keep the oil in the pot for the next steps. Now, add 1 medium onion, finely chopped, and 2 minced garlic cloves to the pot. Cook these for about 2-3 minutes. You want the onion to become soft and clear. Next, toss in 1 diced red bell pepper and 1 diced green bell pepper. Sauté them for another 3 minutes until they soften. It's time to add the main ingredient: rice! Pour in 1 cup of rinsed basmati rice. Stir it around for 1-2 minutes. This helps the rice soak in all the tasty flavors. Now, add 1 can of drained diced tomatoes, 2 cups of chicken or vegetable broth, and 1 teaspoon each of smoked paprika and cumin. Sprinkle in some salt and pepper to taste. Mix everything well and bring it to a gentle simmer. Once it simmers, reduce the heat to low. Cover the pot and cook for 15-20 minutes. This allows the rice to absorb all the broth. Check it after 15 minutes to see if it's tender. When the rice is ready, take the pot off the heat. Gently fold in the cooked chorizo and 1 cup of frozen peas. This warms them up without overcooking. Cover the pot and let it sit for 5 minutes. This step helps the flavors blend beautifully. Finally, fluff up the rice with a fork. Serve it hot, garnished with fresh chopped parsley and lemon wedges on the side. The lemon adds a nice zing to every bite! Enjoy your One Pot Spanish Chorizo Fried Rice. To get fluffy rice, rinsing your basmati rice is key. Rinsing removes extra starch. This helps the rice cook evenly. After rinsing, let the rice soak for about 15 minutes. Soaking helps it absorb water better. When you cook the rice, use the right amount of broth. Two cups of broth for one cup of rice works well. Always keep the pot covered while it cooks. This traps steam and helps the rice cook perfectly. If you can’t find Spanish chorizo, try other sausages. Smoked sausage or kielbasa can work well. For a vegetarian option, use plant-based chorizo or mushrooms. You can swap out the bell peppers too. Zucchini or carrots bring a nice taste and color. If you lack fresh parsley, try cilantro for a different flavor. You can also use lime instead of lemon for a zesty twist. For added flavor, consider adding herbs and spices. Fresh thyme or oregano can bring depth. You can also sprinkle in some chili flakes for heat. If you like umami, a splash of soy sauce works wonders. For a smokier taste, add more smoked paprika. Finally, don’t forget to taste your dish before serving. Adjust the salt and pepper to suit your palate. A squeeze of lemon right before serving brightens all the flavors. {{image_2}} You can make this dish vegetarian by swapping out the chorizo. Use diced mushrooms or firm tofu for a hearty base. Both options add great texture. For flavor, try smoked paprika and a dash of soy sauce. The smoked paprika gives a nice depth, while soy sauce adds umami. If you want to mix it up, there are many proteins to try. Shrimp or chicken work well. Just sauté them until cooked, then set aside. Add them back in during the last few minutes to warm through. For a richer taste, you might use spicy sausage or even a mix of proteins. To change the spice level, add more smoked paprika or even a pinch of cayenne pepper. This will give your dish a nice kick. If you prefer it milder, skip the cayenne. You can also serve hot sauce on the side for those who like extra heat. Adjusting the spice can make this dish suit any taste. After enjoying your One Pot Spanish Chorizo Fried Rice, store any leftovers in an airtight container. Make sure to cool the rice to room temperature first. Properly stored, it will last in the fridge for up to 3 days. To reheat, place the rice in a pot over low heat. Add a splash of broth or water to prevent it from drying out. Stir occasionally until it's heated through. You can also use the microwave. Heat in 30-second bursts, stirring in between, until warm. If you want to save the dish for later, freezing is a great option. Allow the rice to cool completely. Then, portion it into freezer-safe bags or containers. Be sure to remove as much air as possible. It can last in the freezer for up to 3 months. To use, thaw it overnight in the fridge before reheating. Yes, you can use regular rice. Basmati rice adds a nice flavor and texture. If you choose regular rice, adjust the cooking time. Regular rice may need more water and a longer cook time. Keep a close eye on it to prevent burning. To add heat, try these options: - Add sliced jalapeños while cooking. - Use hot smoked paprika instead of regular. - Mix in a dash of cayenne pepper. - Serve with hot sauce on the side. These tweaks will give your fried rice a spicy kick! This dish pairs well with: - A fresh green salad for a light touch. - Garlic bread for a hearty side. - Grilled vegetables to add more color. - Lemon wedges to squeeze over the top. These sides will enhance your meal and balance flavors! We covered the key ingredients, methods, and tips to make One Pot Spanish Chorizo Fried Rice. You learned how to prepare chorizo and vegetables, cook rice, and add that perfect finish. The tips help you make fluffy rice and adapt flavors. For variations, you can try vegetarian options or different spices. Lastly, storing leftovers or reheating is easy. Explore this dish; it can be your go-to meal! Enjoy cooking and experimenting!

One Pot Spanish Chorizo "Fried" Rice

Looking for delicious chorizo recipes for dinner? Try this One Pot Spanish Chorizo Fried Rice! This vibrant dish combines the smoky flavor of Spanish chorizo with fresh veggies and aromatic spices, all cooked in one pot. Perfect for busy weeknights, it’s easy, quick, and packed with flavor. Click through to get the full recipe and make your dinner unforgettable! #ChorizoRecipes #DinnerIdeas #OnePotMeals #SpanishCooking
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Ingredients
  

1 cup basmati rice, rinsed

200g Spanish chorizo, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 cup frozen peas

1 can (14 oz) diced tomatoes, drained

2 cups chicken or vegetable broth

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced chorizo and sauté until browned and crispy, about 3-4 minutes.

    Remove the chorizo from the pot and set aside, leaving the oil and drippings in the pot.

      In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, approximately 2-3 minutes.

        Add the diced red and green bell peppers to the pot. Cook for an additional 3 minutes until the peppers soften.

          Stir in the rinsed basmati rice, making sure to coat it with the flavors in the pot for about 1-2 minutes.

            Add the drained diced tomatoes, chicken or vegetable broth, smoked paprika, cumin, salt, and pepper. Stir well to combine.

              Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

                Once done, remove from heat. Gently fold in the cooked chorizo and frozen peas, allowing them to warm through.

                  Let the dish sit covered for 5 minutes to meld the flavors together.

                    Fluff the rice with a fork and serve garnished with fresh parsley and lemon wedges on the side for an added zing.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4