Spanish Rice with Chorizo and Roasted Red Peppers



  • 1/23/4lb chorizo
  • 12tsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • scant 1 tsp smoked paprika
  • 1c arborio or short-grain rice (you can use long-grain if you can’t find short)
  • 2 roasted red bell peppers, diced
  • 1 (14.5oz) can diced tomatoes (don’t drain)
  • 2c water
  • salt and pepper


  1. Brown chorizo. Drain and set aside. In a large saucepan, saute onion in olive oil over medium heat until translucent and tender. Add garlic and smoked paprika and cook 1-2 minutes more. Add rice and stir to coat. red peppers, tomatoes and juices, and water. Cover the saucepan, bring to a boil over medium-high heat, and reduce to a simmer.
  2. Stirring occasionally, cook rice mixture 15-20 minutes or until all liquid is absorbed and rice is tender. If liquid is absorbed before rice is tender, add a few tablespoons of water and continue cooking till done.