Smoked Paprika Pork and Chorizo Rice with Bell Peppers

Name: Smoked Paprika Pork and Chorizo Rice with Bell Peppers
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 tablespoon olive oil; 1.5 pound pork loin (boneless, cut into 1-inch cubes); 8 ounce Spanish chorizo (casing removed, sliced 1/4-inch thick); 1 yellow onion (large, diced); 4 clove garlic (minced); 1 red bell pepper (large, diced); 1 green bell pepper (large, diced); 1.5 tablespoon smoked paprika; 1 teaspoon dried oregano; 0.25 teaspoon saffron threads (crumbled); 14.5 ounce crushed tomatoes (undrained); 1.5 cup white rice (uncooked); 3 cup chicken broth (low sodium); 1 teaspoon salt (or to taste); 0.5 teaspoon black pepper (freshly ground); 0.25 cup fresh parsley (chopped, for garnish)

A deeply flavorful and satisfying one-pot Spanish-style meal, featuring tender pork, spicy chorizo, and bell peppers simmered with saffron rice, all brought together with a bold smoked paprika.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Spanish
Difficulty: Medium
Cost: $7.84/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 tablespoon olive oil
1.5 pound pork loin (boneless, cut into 1-inch cubes)
8 ounce Spanish chorizo (casing removed, sliced 1/4-inch thick)
1 yellow onion (large, diced)
4 clove garlic (minced)
1 red bell pepper (large, diced)
1 green bell pepper (large, diced)
1.5 tablespoon smoked paprika
1 teaspoon dried oregano
0.25 teaspoon saffron threads (crumbled)
14.5 ounce crushed tomatoes (undrained)
1.5 cup white rice (uncooked)
3 cup chicken broth (low sodium)
1 teaspoon salt (or to taste)
0.5 teaspoon black pepper (freshly ground)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the 1 1/2 pounds pork loin cubes and cook until browned on all sides, about 5-7 minutes. Remove pork from the pan and set aside.
Add the 8 ounces Spanish chorizo to the same pan and cook, breaking it up with a spoon, until it's slightly crispy and has rendered its fat, about 4-5 minutes. Remove chorizo and set aside with the pork.
Add the 1 large yellow onion, 1 large red bell pepper, and 1 large green bell pepper to the pan. Sauté until vegetables soften, about 5-7 minutes.
Stir in the 4 cloves minced garlic, 1 1/2 tablespoons smoked paprika, 1 teaspoon dried oregano, and 1/4 teaspoon saffron threads. Cook for 1 minute until fragrant.
Add the 1 can crushed tomatoes, 1 1/2 cups uncooked white rice, and 3 cups chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Return the browned pork and chorizo to the pan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir everything together. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork. Garnish with 1/4 cup fresh parsley, if desired, before serving.

Notes

This dish reheats beautifully and the flavors deepen overnight, making it ideal for your meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Consider serving with a simple green salad for added freshness.

Nutrition (per serving)

Calories: 540
Protein: 36.4 g
Carbohydrates: 47.6 g
Fat: 20.5 g
Fiber: 3.7 g
Sodium: 1729 mg
Saturated Fat: 6.9 g
Sugar: 7.2 g
Cholesterol: 89 mg