Chorizo Rice Skillet
Brimming with smoky Cajun flavour, this Chorizo Rice Skillet is cooked in one pan for a super easy, weeknight dinner!
Featuring smoky chorizo sausage, fire-roasted tomatoes, and tender rice, this skillet meal packs a spicy punch and is very quick to assemble and cook!
How long does Chorizo Rice Skillet take to make?
It takes only 5 minutes to slice up the chorizo sausage and green peppers, and about 30 minutes to cook in total. Prep your ingredients ahead of time to make it even faster!
Let’s talk about the ingredients for Chorizo Rice Skillet
Chorizo sausage – Chorizo sausage is smoky, spicy, and made primarily of pork. It’s rich and delicious! Pan frying the sausage slices gives it a beautiful char and tastes amazing.
Green pepper – The vegetable star in this dinner, green pepper adds a bright veggie flavour and colour.
Rice – Long grain white rice works perfectly in this dish. Types of white rice include Basmati and Jasmine rice.
Fire-roasted tomatoes – This canned diced tomato matches perfectly with the smoky chorizo.
Spices – This spice blend is reminiscent of Cajun seasoning, but without the added salt. The sausage and tomatoes have added salt, so you don’t need to add any.
Can I Make Substitutions?
Chorizo – You can substitute any smoked sausage to get the same flavour profile, such as Andouille.
Green pepper – I really like the sweet peppers in this dish, but you could also use any other colour of bell pepper.
Rice – Long grain white rice works perfectly with the amount of liquid and the timing of this dinner; I do not recommend any other type of rice.
Fire-roasted tomatoes — if you can’t find the canned, diced fire-roasted tomatoes, you can use regular diced tomatoes.
Is Chorizo Rice Skillet good for any food restrictions?
As written, this dish is dairy-free. If you wanted to make it grain-free, omit the rice and all but ¼ cup of chicken stock, and serve the Chorizo skillet with cauliflower rice.
If you want to make this gluten-free, you should ensure that the Chorizo sausage is gluten-free.
The Chorizo Rice Skillet Method
To prep the ingredients for this dinner, slice up the chorizo and dice the green peppers. Portion out the spices, and chicken stock. Measure the rice and rinse it very well, until the water runs clear. Then, you are ready to get started!
Get a large, deep skillet (or dutch oven) with a lid, and heat up some oil over medium heat. Add the sliced chorizo and sauté until nicely browned on both sides.
Add the green onion, and cook for another 2-3 minutes. Then add the diced tomatoes — no need to drain! — and then add the rice.
Stir all together, then add the chicken stock. Increase the heat until bubbling, then reduce to low and cover, cooking for another 20 minutes.
After 20 minutes, remove the pan from the heat and allow to sit for another 5 minutes.
Stir the dish well before serving.
Chorizo Rice Skillet
Equipment
- Large deep skillet with lid
Ingredients
- 1 Tbsp olive oil
- 1 lb Chorizo sausage sliced
- 1 Green bell pepper diced
- 1 13 oz can Fire-roasted diced tomatoes undrained
- 1.5 cups chicken stock
- 1 cup long grain white rice rinsed
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly ground black pepper
- 1 Tbsp chives chopped
Instructions
- Slice chorizo and dice green pepper and set aside.
- In a large, deep skillet with a lid, heat oil over medium heat. Add Chorizo sausage, and cook until nicely browned on both sides.
- Add green pepper, and cook for another 2-3 minutes.
- Add the can of fire-roasted diced tomatoes, and stir.
- Add rice and spices, and stir to combine.
- Add chicken stock, and increase heat to high until mixture is bubbling.
- Reduce to low, cover, and cook for 20 minutes.
- Remove from heat and let sit for an additional 5 minutes.
- Stir to mix all ingredients together. Top with fresh, chopped chives and serve.
Notes
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