Spanish chorizo and pepper rice
Smoky chorizo and sweet peppers cooked into paprika rice in one pan. Bold flavour with almost no effort.
- Time30 min
- LevelEasy
- Costabout £1.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide lidded pan. Fry the chorizo for 3 minutes until the oil turns red.
3 min - 2
Add the onion and peppers and cook for 5 minutes, then the garlic and paprika for 1 minute.
6 min - 3
Stir in the rice, then pour in the stock. Bring to the boil, cover and turn the heat to low.
- 4
Cook for 12 minutes without lifting the lid. Scatter over the peas, cover again and cook for 4 minutes.
16 min - 5
Leave to stand for 3 minutes, then fluff with a fork. Top with parsley and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.