Oven Baked Spanish Rice and Chorizo
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The smoky chorizo infuses every bite of rice with rich flavor, while the baked method ensures tender, fluffy grains. Bonus: it’s a set-it-and-forget-it style recipe—perfect for busy weeknights. All you have to do is saute the chorizo and shallots, then dump everything in a pan and bake!
But here’s the real secret: choosing U.S.-grown long grain rice. It’s the foundation of this dish, giving you consistent, delicious results every single time.
September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers, and manufacturers. This year marks the 35rd Anniversary of National Rice Month! And this mouthwatering meal features plenty of U.S.-grown long grain white rice to celebrate!
For more easy dinner recipes, try my 30 Minute Taco Skillet, Quinoa Stuffed Bell Peppers, or Cheesy Chicken Risotto with Broccoli.
Why This Recipe Works
- Chorizo = built-in flavor bomb: As the sausage cooks, it releases smoky, spicy oils that coat the rice and season the entire dish naturally so there is no need for heavy sauces.
- U.S.-grown long grain rice = perfect texture: The long grain rice stays fluffy and separate, even after baking in the oven. It soaks up all those spices and the tomato-chicken broth without turning mushy.
- Hands-off cooking: Instead of hovering over the stovetop, the oven does the work for you. Everything bakes together in one dish, making this recipe simple enough for weeknights but impressive enough for company. Plus, it makes the house smell amazing!
- Balanced flavor profile: The tomato sauce brings a savory tang, spices like smoked paprika and cumin add warmth, and fresh garnishes (cilantro, Cotija, and citrus) brighten the entire dish at the end.
- Customizable & family-friendly: Don’t love peas? Leave them out. Want extra veggies? Toss in bell peppers, corn, or zucchini. This recipe is forgiving, adaptable, and guaranteed to please a crowd.
Table Talk with Tawnie
The days seem to be getting busier and busier, and the last thing I want to do is stand over my stove and make dinner. Less time in the kitchen = more time with my family or catching up with a friend over a glass of wine while dinner is in the oven. That’s why I created this meal for those times when you want something ultra-tasty, but don’t want to put in the work. I’m kind of a lazy cook at heart 😂If that’s you too, you’re going to love this one!
- U.S.-grown long-grain white rice: I love this oven-baked Spanish Rice and Chorizo over U.S.-grown long-grain rice because the cooked grains are lighter, fluffier, and more separated than their medium- or short-grain counterparts. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc.
- Chorizo links: Slice into half-moons so every bite has those savory edges. If you prefer less spice, swap in kielbasa or even chicken sausage. It’s a pretty forgiving recipe!
- Spices: The combination of smoked paprika, cumin, coriander, garlic powder, chili powder, salt, and a little Italian seasoning gives this dish lots of flavor, smokiness, and depth. It’s soo good!
- Tomato sauce and broth: This brings moisture to the dish so the rice can cook properly, and of course adds flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook chorizo & shallots
In a large skillet, cook the chorizo and shallots for a few minutes.
Add remaining ingredients
Then add the rest of the ingredients and stir to combine.
Bake
Cover the dish and bake for 50-60 minutes.
Garnish & serve!
Remove from the oven, fluff the rice gently, and garnish. Serve warm and ENJOY!
Expert Tips
- Reheating: Leftovers reheat beautifully; just add a splash of broth when reheating.
- Use the right dish: A heavy, oven-safe skillet or a deep 9×13-inch baking dish ensures even cooking and prevents the edges from drying out.
- Seal it tight: When covering with foil, crimp the edges well so steam stays locked in. This is what helps the rice cook evenly and absorb all the flavor.
- Check halfway: Every oven runs differently. Give it a peek around the 45-minute mark to see if more broth might be needed (add ¼–½ cup if it looks too dry).
- Let it rest: After baking, let the dish sit (covered) for 5 – 10 minutes before fluffing. This final steam ensures tender rice and allows flavors to meld.
- Don’t skip the garnish: Fresh cilantro, Cotija cheese, and a squeeze of citrus transform the dish from hearty to restaurant-worthy.
Storage / Freezing
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Oven Baked Spanish Rice and Chorizo
Ingredients
- 12 oz. chorizo sausage links (sliced into half-moons)
- 1 Tbsp. olive oil (or avocado oil)
- 1 shallot (finely diced (sub small yellow onion))
- 1½ cups U.S. grown long grain rice
- 1 (8oz) can tomato sauce
- 3 cups chicken broth
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. salt (plus more to taste)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1/4 tsp. Italian seasoning
- 1/3-1/2 cup peas (optional)
- Cotija cheese (crumbled (for topping))
- Fresh cilantro (chopped (for garnish))
- Lemon or lime wedges (for serving)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or an oven-safe skillet.
- Cook chorizo: In a large skillet, heat the oil over medium heat. Add the chorizo, and cook, stirring occasionally, for a few minutes. The oils will release, and the edges begin to crisp.12 oz. chorizo sausage links, 1 Tbsp. olive oil
- Add the shallots: Add the shallot, and cook until softened, ~3-5 minutes, being careful not to let the shallot burn.1 shallot
- Combine ingredients: Add the rice, tomato sauce, and broth to the skillet.1½ cups U.S. grown long grain rice, 1 (8oz) can tomato sauce, 3 cups chicken broth
- Add spices and stir: Then add all spices (smoked paprika, garlic powder, salt, cumin, chili powder, coriander, Italian seasoning). Stir well to evenly distribute the rice and spices.2 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. ground cumin, 1 tsp. chili powder, 1 tsp. ground coriander, 1/4 tsp. Italian seasoning
- Bake (covered): Cover the dish tightly with foil and bake for 50-60 minutes, or until the rice is tender and most of the liquid is absorbed. All ovens vary, keep an eye on it.
- Garnish & serve: Remove from the oven, fluff the rice gently (stir in peas here at this step if using) and top with crumbled Cotija, fresh cilantro, and lemon or lime wedges. Serve warm.1/3-1/2 cup peas, Cotija cheese, Fresh cilantro, Lemon or lime wedges
Notes
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
- Stove top: You can also cook on the stove. Bring the broth to a boil, then down to a simmer, cover with a lid, and cook for ~25 minutes or until broth is absorbed and rice is cooked/tender.
- Different protein: This is also really good with sausage (I like Aidells)
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
