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reddish long-grain rice with fine cooked chorizo crumbles, pinto beans, green peas and small green pepper pieces in an ordinary bowl, with no sausage slices or garnish
Rachel Kim

One Pot Spanish Rice

This is the tomato-seasoned rice often called Spanish rice on an American home dinner menu, made substantial with Mexican chorizo and pinto beans. Use raw Mexican chorizo rather than firm cured Spanish sausage so it breaks into the rice. Drain excess fat after browning. The rice should pick up its red color from tomato paste and sausage seasoning, while measured broth supplies the moisture it needs without a can of extra tomato juice upsetting the ratio.
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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 a 5-quart Dutch oven over medium heat for 8 minutes, breaking the sausage into small crumbles and cooking it to 160°F. Drain excess fat, leaving about 1 tablespoon.
  2. Add green pepper and cook for 4 minutes. Stir in garlic, tomato paste, cumin and rice for 1 minute.
  3. Add broth, beans and salt and bring to a simmer. Cover tightly and cook over low heat for 18 minutes without stirring.
  4. Scatter peas over the rice, cover and cook for 3 minutes more until the rice is tender.
  5. Remove from the heat and rest covered for 5 minutes. Fluff gently to distribute the chorizo, beans and peas, then serve in 5 bowls.