Chorizo and Sun-Dried Tomato Rice with Spinach
Serves 6 to 8
Time 35 min
Chorizo is a spicy sausage traditionally made with pork and seasoned with garlic, chili powder and other spices. Rich, spicy and hearty, this crowd pleaser is a one-dish meal perfect for dinner after a busy day.
Special Diets:
Ingredients
- 1 pound fresh chorizo sausage
- 1 cup diced onion
- 3 tablespoons finely chopped garlic
- 1 1/2 cup medium or long grain rice
- 3 ounces 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
- 5 ounces baby spinach (about 4 cups packed)
Method
Preheat a Dutch oven or heavy deep skillet over medium high.
Squeeze sausage from casing into pan, crumbling it into small pieces.
Add onion and cook until chorizo is browned around edges and onions are translucent, about 5 minutes.
Stir in garlic, rice, sun-dried tomatoes, smoked paprika and oregano.
Cook, stirring constantly, until rice is toasted and aromatic, 1 to 2 minutes.
Stir in broth and cover pan.
Reduce heat to low and cook for 20 minutes, until rice is just tender.
Remove from heat and let sit for 5 to 10 minutes, still covered, to allow rice to fully absorb liquid.
Remove cover, add spinach and toss to combine. Serve immediately.
Nutritional Info:
Per serving: 500 calories (230 from fat), 26g total fat, 9g saturated fat, 60mg cholesterol, 920mg sodium, 45g carbohydrates (3g dietary fiber, 3g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound fresh chorizo sausage
- 1 cup diced onion
- 3 tablespoons finely chopped garlic
- 1 1/2 cup medium or long grain rice
- 3 ounces 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
- 5 ounces baby spinach (about 4 cups packed)