One Pot Spanish Rice with Chorizo

Instructions

1. Begin by gathering all your ingredients and kitchen equipment. You will need a large skillet with a lid, a spatula or wooden spoon, and a measuring cup.
2. Heat the olive oil in the large skillet over medium heat. Once the oil is shimmering, add the chorizo slices and cook, stirring occasionally, until they are browned and some of the fat is rendered out, about 5 minutes.
3. Add the chopped onion and red bell pepper to the skillet. Stir frequently and cook until the vegetables are soft, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Stir in the rice, making sure it is well coated with the oils and flavors in the pan. Toast the rice for 2-3 minutes while stirring continuously.
5. Pour in the chicken broth and canned diced tomatoes (with juice), then add the smoked paprika, salt, and black pepper. Stir everything together until well combined.
6. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet with the lid, and let simmer for 20 minutes.
7. After 20 minutes, remove the lid and gently fluff the rice with a fork. Stir in the frozen peas, then cover again and cook for an additional 5 minutes to heat through.
8. Remove from heat and let the dish stand for 5 minutes before serving. Garnish with chopped fresh parsley. Serve hot.