One-Pan Spanish Chicken and Chorizo Rice with Bell Peppers

This one-pan Spanish chicken and chorizo rice brings the vibrant flavors of Spain to your stovetop without the fuss of a wood fire. Juicy chicken breasts, smoky dried chorizo and sweet bell peppers come together with aromatic basmati rice for a hearty, satisfying meal.

Perfect for busy weeknights, this dish is packed with savory spices and bright lemon notes. The best part? Everything cooks in a single pan, so cleanup is a breeze. Serve it straight from the pan for a rustic, cozy dinner that feels like a celebration.

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Ingredients

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Slice chorizo into ¼-inch-thick rounds.
2. Heat a large pan over medium heat. Add chorizo and cook until crisp and some oil releases, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate, keeping as much oil in pan as possible.
3. Heat pan used for chorizo over medium heat. (If pan seems dry, add a drizzle of oil.) Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.
4. While chicken cooks, core and seed bell pepper, then thinly slice. Halve, peel and dice onion. Mince or grate garlic. Cut lemon into wedges. Trim, then thinly slice scallions, keeping greens and whites separate.
5. Add a drizzle of oil to same pan over medium heat. Add onion, garlic, bell pepper, scallion whites, half the chorizo and Southwest spice. Cook, tossing, until veggies are just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, stock concentrate and a pinch of salt. Cover and reduce heat to low. Cook until tender, 15-20 minutes.
6. Fluff rice with a fork and season generously with salt and pepper. Place chicken on top of rice and sprinkle with remaining chorizo. Remove pan from heat and garnish with scallion greens and a few squeezes of lemon. Divide between plates and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but adjust cooking time accordingly. Basmati rice works best for this one-pan method.

Can I make this dish ahead of time?

It’s best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water.

Is this recipe spicy?

The Southwest spice blend adds mild heat. For less spice, reduce the amount or omit it.