Spanish rice

Spanish Rice
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Easy prep and a great one pan cook! Beautiful Spanish flavours and a perfect meal for a midweek dinner without the mess.

🍴Serves: 6
🕒 Prep: 10 mins Cook: 30 mins


  • 1 red onion
  • 2 cloves garlic or 2 teaspoons pre crushed garlic
  • 1-2 chirozo sausage
  • 1 large carrot
  • 1 red capsicum
  • 1 zucchini
  • large handful beans
  • 1 tablespoon oil
  • 2 cups basmati rice
  • 1 teaspoon paprika
  • chilli, optional
  • 6-7 cups vegetable stock
  • handful parsley


  1. Finely dice onion and crush garlic
  2. Dice chorizo
  3. Dice carrot, capsicum, zucchini, beans
  4. Heat oil in a frypan on medium and add onion, garlic and chorizo
  5. Cook for around 4 mins until onion has softened, stir often
  6. Add carrot, capsicum and zucchini to the pan and cook for a couple of mins
  7. Add rice and paprika (add finely diced chilli if using) and stir
  8. Add 6 cups stock and reduce heat to medium low
  9. Cook for about 20 mins until most of the stock is absorbed, stir occasionally
  10. Check rice and veggies are cooked to your liking (add ½ cup more stock if you want softer rice, or veggies, or if you like it a little liquefy)
  11. Finely chop parsley and stir in
  12. Remove from heat and serve


Serving suggestion: Serve with some extra greens and if you wish add a small steak, chicken or piece of grilled fish.

This dish is somewhere between a risotto and a fried rice with Spanish flavours.


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