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Spanish rice and chorizo on plate garnished with lime wedges and spoon on side of plate.
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Oven Baked Spanish Rice and Chorizo

If you’re anything like me, as the weather changes, I immediately begin craving a cozy, one-dish meal that feels both hearty and comforting, like my Oven-Baked Spanish Rice with Chorizo. I just know it will quickly become a family favorite!
Course Main Course
Cuisine Mexican
Keyword spanish rice and chorizo
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 385kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Preheat the oven: Set oven to 375°F (190°C). Lightly grease a 9x13-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
    Adding chorizo to skillet and cooking for a few minutes to get crispy.
  • Add the shallots: Add the shallot, and cook until softened, ~3-5 minutes, being careful not to let the shallot burn.
    1 shallot
    Side-by-side image of adding shallots to chorizo and cooking for 3-5 minutes.
  • 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
    Side-by-side image of adding the rice, tomato sauce and broth to skillet.
  • 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
    Side-by-side image of adding the spices and stirring to combine.
  • 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.
    Spanish rice and chorizo baked in a skillet.
  • 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
    Side-by-side image of garnished baked spanish rice and chorizo and then plating dish.

Notes

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
  • 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

Serving: 1serving | Calories: 385kcal | Carbohydrates: 42g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 776mg | Potassium: 199mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1334IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg