Ingredients
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- 1 pound chorizo sausage, sliced
- 1 cup long-grain rice
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 cups chicken or vegetable broth
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté the Chorizo: In a large pot, cook the sliced chorizo over medium heat until browned and crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the drippings.
- Cook the Vegetables: In the same pot, add the chopped onion and red bell pepper. Sauté until the vegetables are softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Rice and Spices: Stir in the rice, smoked paprika, and cumin. Cook for 1-2 minutes, allowing the rice to toast slightly.
- Combine Ingredients: Pour in the diced tomatoes and broth. Return the cooked chorizo to the pot and season with salt and pepper. Bring to a boil, then reduce the heat to low and cover the pot.
- Simmer: Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too often to ensure even cooking.
- Serve: Fluff the rice with a fork, garnish with chopped parsley, and serve hot.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4
- Calories: 450kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g