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One Pot Spanish Rice on a plate
Rachel Kim

One Pot Spanish Rice

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5
Ingredients Method

Ingredients
  

  • 10 oz raw Mexican pork chorizo casings removed
  • 1 small yellow onion diced
  • 1 green bell pepper diced
  • 2 garlic cloves minced
  • 1 cup dry long-grain white rice rinsed and drained
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 3/4 cups low-sodium chicken broth
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 cup frozen peas
  • 1/4 tsp fine salt

Method
 

  1. Cook chorizo and onion in 5-quart Dutch oven over medium 8 minutes, crumbling sausage finely, to 160°F. Drain excess fat, leaving about 1 tablespoon.
  2. Add green pepper; cook 4 minutes. Stir in garlic, paste, cumin, and rice 1 minute.
  3. Add broth, beans, and salt; simmer. Cover tightly; cook over low 18 minutes without stirring.
  4. Scatter peas over rice; cover and cook 3 minutes more until rice tender.
  5. Remove from heat; rest covered 5 minutes. Gently fluff to distribute chorizo, beans, and peas; serve in 5 bowls.