Spanish-Style Chorizo & Peppers with Herby Basmati Rice
40 Minutes
Contemporary Fusion
Serves: 2-4
Bold, smoky chorizo and sweet peppers are sautéed until perfectly tender, then spooned over herby Royal Basmati Rice. Finished with fresh cilantro and oregano, this vibrant dish brings warm Spanish flavors together in a comforting, effortless bowl.
Ingredients
- Royal Basmati Rice, 1 cup, washed/drained
- Low-sodium chicken broth, 1 1/4 cups
- Kosher salt, ½ tsp
- Olive oil, 2 tablespoons, divided
- Fresh cilantro, 2 tablespoons, finely chopped
- Fresh oregano, 1 tablespoon, finely chopped
- Chorizo (mild or spicy), 10 ounces, sliced at a wide angle
- Red bell pepper, 1, sliced into thin strips
- Yellow bell pepper, 1, sliced into thin strips
- Orange bell pepper, 1, sliced into thin strips
- Garlic, 2 cloves, minced
- Fresh parsley, 2 tablespoons, chopped
- Black pepper, ¼ tsp
Preparation
- Combine the rice and chicken broth, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12-14 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and fold in 1 tablespoon olive oil, the chopped cilantro, and oregano. Cover and keep warm.
- Heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the chorizo and cook for 4–5 minutes, stirring occasionally, until lightly crisped and paprika-red oils from the chorizo release into the pan.
- Add the sliced peppers to the skillet and cook for 5–7 minutes, tossing to coat them in the chorizo oil, until softened with a little char at the edges. Stir in the garlic and cook for 30 seconds until fragrant.
- Remove the skillet from heat and fold in the chopped parsley. Season with black pepper and additional salt if needed.
- Spoon the herby Basmati Rice onto a platter or shallow bowls, piling it generously. Top with the chorizo and pepper mixture, allowing the warm spiced oils to soak into the rice.
