Instructions
- In a saucepan, melt the butter, add the onion, and cook until softened, then add the garlic.
- Stir in chorizo and ham, and cook for 1 minute over medium heat.
- Stir in rice until coated with the butter mixture.
- Add stock, then cover the pan. Bring to a boil.
- Once boiling, keep the lid slightly open and turn the heat to low.
- When the liquid has reduced, cover the pan again until the rice is tender.
- Top with spring onion before serving
Chorizo Rice takes a simple idea, cooking rice in stock instead of plain water, and turns it into a genuinely flavorful dish just from that one swap. The chorizo and ham get sautéed first, releasing their fat and salt right into the pan, so by the time the rice goes in, it’s coating itself in all that rendered flavor before it even hits the stock. Cooking the rice slowly with the lid slightly open lets the liquid reduce down gradually, so the grains absorb the broth’s savoriness fully rather than just sitting in it, and by the end, every grain carries a little bit of that smoky, salty chorizo character. It’s a straightforward dish, but the technique of building flavor into the rice itself, rather than relying only on the meat, is what makes it taste more developed than the short ingredient list would suggest.
