Chorizo Rice Recipe

Name: Chorizo Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound paella rice; 1/2 onion small, chopped; 1/4 red bell pepper; 1/4 green bell pepper; 1 tablespoon frozen peas; 1 clove garlic chopped; 7/8 cup tomato sauce; 8 lard -10 tinned chorizos in, may substitute with fresh chorizo; 1 chicken stock; oil; salt

Servings: persons

2/3 pound paella rice
1/2 onion small, chopped
1/4 red bell pepper
1/4 green bell pepper
1 tablespoon frozen peas
1 clove garlic chopped
7/8 cup tomato sauce
8 lard -10 tinned chorizos in, may substitute with fresh chorizo
1 chicken stock
oil
salt

1
Remove the chorizos from the tin and set aside the lard.
2
Heat the stock in a pan.
3
In a paella pan, heat the lard (or use a drizzle of oil if using fresh chorizo). Fry the onion and peppers on a low heat until soft.
4
Stir in the garlic and peas.
5
Add the chorizos and cook gently until brown and their juice is released.
6
Add the tomatoes and stir well.
7
Sprinkle on the rice. stir and add the hot stock. Add salt to taste.
8
Leave to cook on low for 20 minutes or until the rice is done 'al dente' or to taste. If necessary, add a little more hot stock.
9
Serve immediately.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 pound paella rice, 1/2 onion small, chopped, 1/4 red bell pepper, 1/4 green bell pepper, and more.

Yes, Chorizo Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Rice

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