Spanish Rice With Chorizo Recipe

Name: Spanish Rice With Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup spaghetti noodles (broken into 1 inch pieces); 1 cup long grain rice (my preference is basmati but any will do); 2 tablespoons butter (seperated); 1 green bell pepper (roughly diced); 1 medium onion (roughly diced); 3 garlic cloves (chopped) or 1 tablespoon garlic; 1/2 lb spanish chorizo (In the plastic casing. It will be raw and ground up); 1 cup chicken broth; 1/2 tablespoon chicken bouillon powder (use the tomato chicken bouillon it can be found in the hispanic food section of your grocery store); 1 (8 ounce) can tomato sauce; 1 large tomatoes (roughly diced); 1 -2 teaspoon garlic powder (by your taste preference); salt and pepper

Servings: persons

1/2 cup spaghetti noodles (broken into 1 inch pieces)
1 cup long grain rice (my preference is basmati but any will do)
2 tablespoons butter (seperated)
1 green bell pepper (roughly diced)
1 medium onion (roughly diced)
3 garlic cloves (chopped) or 1 tablespoon garlic
1/2 lb spanish chorizo (In the plastic casing. It will be raw and ground up)
1 cup chicken broth
1/2 tablespoon chicken bouillon powder (use the tomato chicken bouillon it can be found in the hispanic food section of your grocery store)
1 (8 ounce) can tomato sauce
1 large tomatoes (roughly diced)
1 -2 teaspoon garlic powder (by your taste preference)
salt and pepper

1
on med heat add 1 tbls butter to saute pan and melt.
2
add spaghetti noodles to melted butter and cook until lightly brown and crisp.
3
Then add cup of rice and brown till golden.
4
remove rice from heat and set aside.
5
in seperate saute pan on med heat add remaining butter, bell pepper, and onion and saute until soft and onion is transulent then add garlic and saute for 2 minute.
6
turn heat to med high and add chorizo to sauted veggies and cook for 10-15 min or until resembiling ground beef texture.
7
Remove from heat, pour into seperate bowl and set aside.
8
on med high heat Add rice mix to pan chorizo was cooked in, add chicken broth, tomato sauce, diced tomatoes, garlice powder, tomato chicken bullion, salt and pepper.
9
bring to boil then lower to temp to simmer.
10
cover for 20-25 minute.
11
when done add chorizo mix and fluff with fork to fully incorporate mix making sure to add all the juices.
12
salt and pepper if needed.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup spaghetti noodles (broken into 1 inch pieces), 1 cup long grain rice (my preference is basmati but any will do), 2 tablespoons butter (seperated), 1 green bell pepper (roughly diced), and more.

Yes, Spanish Rice With Chorizo falls under the Soups & Stews 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.

That's it — enjoy your meal!

Spanish Rice With Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions