Oven-baked Spanish Rice and Chorizo - resized

Oven-baked Spanish Rice and Chorizo

As the weather begins to cool, and you begin craving a cozy, one-dish meal that feels both hearty and comforting, then you should try this Oven-Baked Spanish Rice with Chorizo. The smoky chorizo infuses every bite of rice with rich flavor, while the baked method ensures tender, fluffy grains. Perfect for busy weeknights!

This recipe stars U.S.-grown white rice and comes to us from our friend @krolls_korner in partnership with FeedFeed and USA Rice.

Ingredients

  • 12 oz. Chorizo sausage links, sliced into half-moons
  • 1 tbsp olive oil (or avocado oil)
  • 1 shallot, finely diced (sub small yellow onion)
  • 1 ½ cups long grain rice
  • 1 (8 oz) can tomato sauce
  • 3 cups chicken broth 
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt, plus more to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • ¼ tsp Italian seasoning
  • ⅓ – ½ cup peas (optional)
  • Cotija cheese, crumbled (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Lemon or lime wedges, for serving

Directions

  • Preheat the Oven: Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or an oven-safe skillet.
  • Cook Chorizo and shallots: In a large skillet, heat the oil over medium heat. Add the chorizo, and cook, stirring occasionally, for a few minutes. The oils will release, and edges begin to crisp. Then add the shallot, and cook until softened, ~3-5 minutes, being careful not to let the shallot burn. 
  • Combine Ingredients: Transfer the chorizo to your prepared baking dish. Add the rice, tomato sauce, broth, and all spices (smoked paprika, garlic powder, salt, cumin, chili powder, coriander, Italian seasoning). Stir well to evenly distribute the rice and spices.
  • Bake (Covered) Cover the dish tightly with foil and bake for 50-60 minutes, or until the rice is tender and most of the liquid is absorbed. All ovens vary, keep an eye on it.
  • Garnish & Serve: Remove from the oven, fluff the rice gently (stir in peas here at this step if using) and top with crumbled Cotija, fresh cilantro, and lemon or lime wedges. Serve warm.
 

Recipe Notes

Stove top: you can also cook on the stove. Bring the broth to a boil, then down to a simmer, cover with a lid and cook for ~25 minutes or until broth is absorbed and rice is cooked/tender.

Different protein: this is also really good with sausage