Easy Spanish rice with chorizo

Need a quick and easy dinner? This easy Spanish Rice recipe with Chorizo will be a hit with the whole family.

You can make this super speedy meal if you prepare the rice beforehand and then reheat it so it’s steaming before you cook the rest. Why not make a double batch and freeze individual serves to use for lunches on busy days?

This Spanish rice recipe comes from the 28 Day Weight Loss Challenge. The photo was shared by Brooke Jones in our Healthy Mummy support group on Facebook.

Join thousands of mums on the 28 Day Weight Loss Challenge who want to lose weight the healthy way, with delicious recipes like this.

As a member you’ll be able to access hundreds of recipes like Prawn Pad Thai Salad, Piri Piri Chicken with Cous Cous, and Sweet Chilli Pesto Pizza to name a few.

Spanish Rice Recipe

Print RecipeSpanish Rice with ChorizoThis Spanish Rice with Chorizo recipe from The Healthy Mummy is a perfect combination of flavourful Spanish rice and savoury chorizo that will make your taste buds dance with joy! Votes: 147
Rating: 3.66
You: Rate this recipe!

Course

Main Dish

Cuisine

Spanish

Prep Time

7 mins

Cook Time

15 mins

Servings

people

Ingredients

• 1/2 cup brown rice uncooked
• 1 chorizo sausage chopped
• 1/2 brown onion diced
• 1/2 teaspoon smoked paprika
• 2 Tomatoes diced
• 1/2 cup frozen peas
• 1/2 cup corn kernels fresh or tinned
• 1/2 red capsicum diced
• 2 teaspoons fresh parsley
• 2 wedges fresh lime

Course Main Dish Cuisine Spanish Prep Time 7 mins Cook Time 15 mins Servings people Ingredients 1/2 cup brown rice uncooked 1 chorizo sausage chopped 1/2 brown onion diced 1/2 teaspoon smoked paprika 2 Tomatoes diced 1/2 cup frozen peas 1/2 cup corn kernels fresh or tinned 1/2 red capsicum diced 2 teaspoons fresh parsley 2 wedges fresh lime

Votes: 147 Rating: 3.66 You: Rate this recipe!

Instructions

1. Cook brown rice according to packet instructions or reheat already cooked rice until piping hot.
2. Place a non-stick fry pan over a medium heat and cook chorizo slices on both sides for approximately 3 minutes until edges are crisp. Transfer to a plate and set aside.
3. Add onion to the pan and cook for 2 minutes or until it starts to turn golden. Add tomatoes, vegetables and paprika. Toss to combine and cook for 3 minutes or until vegetables are lightly tender.
4. Add cooked rice and return chorizo to the pan. Toss together and garnish with parsley.
5. Arrange on serving plate with a wedge of lime per serve.

Recipe Notes

409 calories per serve

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