Chorizo is an incredibly versatile sausage that can add a lot of flavour to a meal. I find it to be an inexpensive meat option that goes well with rice, pasta, eggs, soup; you name it. You don’t need to use much, and for me, the spicier the better. I’ve found that chorizos can differ in flavour and quality quite a lot, so be sure to find one that you like.
This recipe really makes quite a lot of food, so it’s perfect for feeding the masses. You can also simply halve the recipe to suit your particular needs. If you use brown rice, the cooking time will be longer, closer to 50 minutes.
Time: 50 minutes
- 500g fresh chorizo sausage
- 1 cup diced onion
- 3 tablespoons finely chopped garlic
- 1 1/2 cup medium or long grain rice
- 85g sun-dried tomatoes (about 3/4 cup) (not packed in oil), diced
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 4 cups low-sodium chicken broth
- 150g baby spinach (about 4 cups packed)
Preheat a heavy deep frying pan over medium high heat. Thinly slice the sausage, or if there is a casing, squeeze from the casing and crumble into small pieces.
Brown chorizo with the onions, cooking until they are translucent, for about 5 minutes. Add in the garlic, rice, sun-dried tomatoes, smoked paprika and oregano. Continue to cook, stirring constantly until rice becomes aromatic, or around 2 minutes.
Next, stir in the broth and cover, reducing the heat to low. Cook for about 20 minutes, until rice is tender. If using brown rice, the cooking time may take up to 40-50 minutes. Check it after 30 minutes but just take care not to take the lid off too much; otherwise your rice won’t cook.
Remove the pan from the heat and let stand, covered, for another 5-10 minutes. This will allow the rice to completely absorb the liquid. Toss in the spinach and serve immediately.