Ingredients:

  • 1 Tbsp cooking oil (e.g., Olive Oil)
  • 6 oz diced Spanish Chorizo (cured, dried)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 3 large Garlic Cloves, minced finely
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 1/2 cups Long Grain White Rice (unrinsed)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 3 cups Chicken or Vegetable Broth
  • 1 (15 oz) can Chickpeas, rinsed and drained
  • 1 cup Frozen Peas
  • Salt and Black Pepper, to taste
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add diced chorizo and cook until slightly crispy and the fat has rendered (about 4-5 minutes). Remove chorizo solids with a slotted spoon and set aside, leaving the flavourful red oil in the pan.
  2. Add the diced onion and bell pepper to the chorizo oil. Sauté until softened (about 5 minutes). Add the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  3. Add the dry, unrinsed rice to the skillet. Stir continuously for 2 minutes to lightly toast the grains in the seasoned oil.
  4. Pour in the canned diced tomatoes (with juice) and the broth. Stir once to combine everything evenly across the bottom of the pan. Bring the mixture to a rolling simmer.
  5. Once simmering, reduce the heat immediately to low. Cover the skillet tightly with a lid. Cook undisturbed for exactly 18 minutes. Do not lift the lid.
  6. Remove the skillet from the heat (still covered) and let it rest for 5 minutes. Lift the lid, gently stir in the drained chickpeas, frozen peas, and the reserved cooked chorizo. The residual heat will cook the peas.
  7. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh parsley before serving directly from the skillet.