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Dump this Chorizo Rice in the oven and bake – it’s a hands-off, super simple midweek dinner that also happens to be delicious. So much smoky, Mediterranean flavour but low on effort.
The first time I made this one pot Chorizo Rice, I absolutely loved the flavours but I had way overdone the cooking time, so it was very stodgy and dry.
This is how I learned the hard way that there’s really no one-size-fits-all timing when it comes to cooking rice. I am sure ovens fluctuate their own temperature by the day just to confuse us, so see my advice below on baking rice, which applies to all my Dump and Bake recipes that have it in.
I wanted to create a delicious and super simple one pan recipe with chorizo, because this is such a versatile and convenient ingredient. It keeps in the fridge for ages and manages to flavour a whole dish (not to mention everyone in my family LOVES my Chorizo Pasta so I wanted to recreate this as a Dump & Bake.)
I designed this Spanish-style recipe for those evenings when I have not planned or defrosted a thing. If there is chorizo in the fridge and rice in the cupboard (usually I have everything else I need by default for this dish too), then I am never stuck.
It’s a perfect backup dinner that has saved me on more than one frantic weekday.
Why you’ll love this easy Chorizo Rice recipe
⭐️ Dump & Bake = throw everything in the oven together
⭐️ SO much flavour, so little effort
⭐️ A full meal that’s perfect for busy weekdays
Tip on cooking rice
As with all of my one pan recipes, whether it’s with pasta, rice or potatoes, the cooking time can vary depending on your oven temperature and ingredients.
The type of dish you use can change the cook times too, with ceramic baking dishes taking longer than metal baking trays to cook rice, for example.
When cooking rice with stock in the oven, you need to keep an eye on your rice and add extra stock if things are drying out a little too soon.
While my cooking times are accurate at the time of testing, these are for guidance, and you may need to make a judgement call a little with these kinds of dishes.
Chorizo Rice Ingredients
- Chorizo – We’re using the ring sausage-style chorizo for this recipe to cut into chunks, rather than the finely sliced variety. Slice this up into thick semi circles.
- Onion – You can use fresh or pre-chopped frozen too to save time if you like.
- Peppers – I like to use yellow in this for the sweetness and colour, but any colour will work.
- Tinned chopped tomatoes / tomato puree – I find that better quality brands are noticeable for these if you can.
- Herbs – Paprika and garlic granules for an extra shortcut.
- Rice – I use Tilda basmati rice for this recipe. You can use any you like, but bear in mind different cooking times to the recipe below. Yours might take longer – for example, brown rice will. Whichever you go for, rinse and drain it before cooking.
- Chickpeas – Drain and rinse a tin before adding it in. This gives a nice flavour and extra protein.
- Hot stock – Vegetable or chicken is fine. Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.
- Frozen peas – These taste lovely alongside chorizo and give us extra veggies.
- To season – Sea salt and freshly ground black pepper.
- Parsley – To garnish.
How to make Chorizo Rice
1. Place the chorizo and onion in a baking dish and cook in the oven until the chorizo has released some of its oil, as per the full recipe below.
2. Add in the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes.
3. Season, stir, pour in the hot stock and stir again. Cover and bake.
4. Add in the peas, stir, cover again and bake until the rice is cooked through. Garnish with parsley before serving.
Tip: Stir the dish half way through the cooking time. If you think it could do with a splash more stock, add some in and stir it in well.
Leftovers
In the fridge You can keep this recipe in the fridge for up to 3 days.
In the freezer You can freeze this. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving). If you’re thawing frozen rice, make sure it’s fully defrosted.
MOre dump & Bake Rice recipes…
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FAQs
Yes, when we tested this recipe we found that this gave the best results. Give everything a good stir about half way through the cooking time, then cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken is hot throughout.
This is a good time to check on the rice and stock too. If you think it could do with a splash more stock, add some in and stir it in well.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chorizo Rice {Dump & Bake}
Ingredients
- 200 g (7 oz) Chorizo, Cut into 1 cm semi circles
- 1 Onion, Diced
- 2 Yellow peppers, Sliced
- 1 tbsp Tomato puree
- 1 tbsp Paprika
- 2 tsp Garlic granules
- 300 g (10 oz) Basmati rice, Rinsed and drained
- 400 g (14 oz) Tinned chickpeas, Rinsed and drained
- 400 g (14 oz) Tinned chopped tomatoes
- 700 ml (3 cups) Hot vegetable stock
- 200 g (7 oz) Frozen peas
- 15 g (0.5 oz) Parsley, Chopped
Instructions
- Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
- First bake: Place the chorizo and onion in a baking dish and cook in the oven for 10 minutes until the chorizo has released some of its oil.
- Second ingredients in: Add in the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes, along with a good pinch of salt and pepper. Give everything a stir then pour in the hot stock and stir again.
- Cover and bake: Cover the dish with foil and bake for 30 minutes, stirring halfway through. (You want the rice to be submerged in the stock so add a splash more if needed. If, when you’re stirring the rice halfway through, you think it could do with a splash more stock, add some in and stir it in well.)
- Peas in: Add in the peas, give everything a good stir, cover again and bake for 10-15 more minutes until the rice is cooked through. Scatter over the chopped parsley before serving.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
