Dump this Chorizo Rice in the oven and bake – it’s a hands-off, super simple midweek dinner that’s full of smoky, Mediterranean flavour with minimal effort.
The first time I made this one-pot Chorizo Rice, the flavours were fantastic but I overcooked the rice and it became stodgy and dry. That taught me that oven times for rice aren’t always predictable — ovens, dish material and rice type all affect cooking time. Read the tip below on baking rice for guidance that applies to all my dump-and-bake recipes.
I created this simple, Spanish-style one-pan chorizo recipe for those evenings when I haven’t planned or defrosted anything. If there’s chorizo in the fridge and rice in the cupboard (and usually a few other basics too), I can pull this together quickly. It’s a perfect backup dinner that has saved many hectic weeknights.
Why you’ll love this easy Chorizo Rice recipe
⭐️ Dump & Bake = throw everything in and let the oven do the work.
⭐️ Big flavour, little effort.
⭐️ A complete meal that’s ideal for busy weekdays.
Tip on cooking rice
As with all one-pan dishes, the cooking time can vary based on your oven, the type of rice and the dish you use. Ceramic dishes often take longer than metal trays to cook rice.
When baking rice with stock, check it during cooking and add hot extra stock if it looks like it’s drying out. The timings given are accurate for the rice and equipment used during testing, but consider them a guide and be prepared to make small adjustments.
Chorizo Rice Ingredients
- Chorizo – use a ring sausage-style chorizo cut into thick semi-circles.
- Onion – fresh or pre-chopped frozen to save time.
- Peppers – yellow adds sweetness and colour, but any colour works.
- Tinned chopped tomatoes / tomato puree – higher-quality brands make a difference.
- Herbs & spices – paprika and garlic granules add flavour with no fuss.
- Rice – I use basmati. Rinse and drain before cooking. Different rice types (e.g. brown rice) will need longer cooking time.
- Chickpeas – drained and rinsed from a tin for extra protein and texture.
- Hot stock – vegetable or chicken stock. Quantities below are based on the rice I use; you may need extra stock if it dries out.
- Frozen peas – for extra veg and colour.
- Seasoning – sea salt and freshly ground black pepper.
- Parsley – chopped, to garnish.
How to make Chorizo Rice
1. Place the chorizo and diced onion in a baking dish and bake until the chorizo releases some of its oil (about 10 minutes).
2. Add the sliced peppers, tomato puree, paprika, garlic granules, rinsed rice, drained chickpeas and tinned tomatoes. Season with salt and pepper and stir to combine.
3. Pour in hot stock so the rice is submerged, stir, cover the dish with foil and bake for 30 minutes. Stir halfway through cooking and check whether more stock is needed.
4. Stir in the frozen peas, cover and bake for another 10–15 minutes until the rice is cooked through. Scatter chopped parsley over the top and serve.
Tip: Stir the dish halfway through cooking and add a splash more hot stock if it looks dry.
Leftovers
In the fridge: Store in an airtight container for up to 3 days.
In the freezer: Cool completely, transfer to a freezer-proof container and freeze for up to 3 months. Thaw thoroughly before reheating on the hob or in the microwave; you may need to add a little water or stock when reheating.
Food safety: Cool cooked rice quickly, refrigerate promptly and reheat until piping hot. Follow standard cooked rice food-safety practices to avoid risk.
More dump & Bake Rice recipes…
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Chicken Curry and Rice {Dump & Bake}
FAQs
Yes. Stirring halfway through gives the best results and is a good opportunity to check the rice and stock level. If the rice looks dry, add a splash more hot stock and stir it in before returning to the oven.
Let me know how you got on and what you thought of the recipe. Please rate it using the stars below.
I’d love to see your cooking creations — tag me on Instagram @tamingtwins if you share a photo.
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Chorizo Rice {Dump & Bake}
Ingredients
- 200 g 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 Basmati rice, Rinsed and drained
- 400 g Tinned chickpeas, Rinsed and drained
- 400 g Tinned chopped tomatoes
- 700 ml Hot vegetable stock
- 200 g Frozen peas
- 15 g Parsley, Chopped
Instructions
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Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
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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.
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Second ingredients in: Add the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes, along with a good pinch of salt and pepper. Stir, then pour in the hot stock and stir again.
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Cover and bake: Cover with foil and bake for 30 minutes, stirring halfway through. Ensure the rice stays submerged in stock; add more if needed.
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Peas in: Stir in the peas, cover and bake for 10–15 minutes more until the rice is tender. Scatter over chopped parsley before serving.
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Notes
Hot stock: The quantities provided suit the rice I used. If your rice is absorbing faster, add extra hot stock during cooking.
Leftovers: Refrigerate for up to 3 days or freeze for up to 3 months once fully cooled. Thaw and reheat thoroughly; add a splash of water or stock if required.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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