The smoky chorizo flavors each grain of rice, and baking the dish yields tender, fluffy rice without constant attention. This is a true set-it-and-forget-it weeknight meal: sauté the chorizo and shallots, combine the remaining ingredients in an oven-safe dish, and bake.
Key to success is using U.S.-grown long grain rice. Its lighter, separated texture holds up well in the oven and soaks up the tomato and broth for consistently delicious results.
September is National Rice Month, honoring U.S. rice farmers and producers. This year marks the 35th anniversary of the celebration, and this dish highlights the versatility and flavor of U.S.-grown long grain white rice.
For more easy dinners, try the 30 Minute Taco Skillet, Quinoa Stuffed Bell Peppers, or Cheesy Chicken Risotto with Broccoli.
Why This Recipe Works
- Chorizo brings bold flavor: As it cooks, the sausage releases smoky, spicy oils that naturally season the rice—no heavy sauces required.
- U.S.-grown long grain rice provides ideal texture: The grains stay light and separate after baking, absorbing flavors without becoming mushy.
- Hands-off method: The oven finishes the dish, so you don’t need to stand over the stove. One-dish cooking means easy cleanup and great aromas filling the house.
- Balanced seasoning: Tomato sauce adds savory tang, smoked paprika and cumin add warmth, and fresh garnishes brighten the plate at the end.
- Customizable: Leave out the peas if you prefer, or add bell peppers, corn, or zucchini. The recipe adapts easily to tastes and pantry ingredients.
Table Talk with Tawnie
The days are busy and I’d rather spend less time in the kitchen and more time with family or friends. That’s why I developed this oven-baked Spanish rice with chorizo: it’s flavorful, simple, and requires minimal hands-on effort. If you appreciate quick, fuss-free dinners, this one will be a winner.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- U.S.-grown long-grain white rice: Chosen for its light, fluffy texture after baking and for its reliable cooking performance.
- Chorizo links: Slice into half-moons so each bite has caramelized edges. Substitute kielbasa or chicken sausage for a milder flavor.
- Spice blend: Smoked paprika, cumin, coriander, garlic powder, and chili powder build depth and warmth—use your preferred amounts to taste.
- Tomato sauce and broth: These provide the necessary liquid and savory base so the rice cooks fully and picks up flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook chorizo & shallots
In a large skillet, heat oil over medium and cook the chorizo until it releases its oils and begins to crisp. Add the shallot and cook until softened, about 3–5 minutes.
Add remaining ingredients
Stir in the rice, tomato sauce, chicken broth, and spices until combined and evenly distributed.
Bake
Cover the dish tightly and bake for 50–60 minutes, until the rice is tender and most liquid has been absorbed.
Garnish & serve!
After baking, let the dish rest covered for a few minutes, fluff the rice gently, stir in peas if using, and garnish with crumbled Cotija, chopped cilantro, and lemon or lime wedges. Serve warm.
Expert Tips
- Reheating: Add a splash of broth when reheating to restore moisture.
- Use an oven-safe dish: A heavy skillet or deep 9×13 baking dish promotes even cooking and prevents drying at the edges.
- Seal tightly: Crimp foil well to trap steam so the rice cooks evenly and absorbs flavor.
- Check midway: Ovens vary—peek at about 45 minutes and add 1/4–1/2 cup extra broth if it looks dry.
- Rest before serving: Let the covered dish sit 5–10 minutes after baking to finish steaming and let flavors meld.
- Finish with fresh garnish: Cilantro, Cotija, and citrus brighten the dish and elevate the presentation.
Storage / Freezing
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze up to 3 months. Flatten bags for quicker thawing.
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Before You Begin! If you make this, please leave a review and rating in the comments so others know how it turned out.
Oven Baked Spanish Rice and Chorizo
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Ingredients
- 12 oz. chorizo sausage links (sliced into half-moons)
- 1 Tbsp. olive oil (or avocado oil)
- 1 shallot, finely diced (or small yellow onion)
- 1½ cups U.S. grown long grain rice
- 1 (8oz) can tomato sauce
- 3 cups chicken broth
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. salt (plus more to taste)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1/4 tsp. Italian seasoning
- 1/3–1/2 cup peas (optional)
- Cotija cheese, crumbled (for topping)
- Fresh cilantro, chopped (for garnish)
- Lemon or lime wedges (for serving)
Last step! If you make this, please leave a review so others know how it turned out.
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish or oven-safe skillet.
- Cook chorizo: In a large skillet, heat the oil over medium. Add the chorizo and cook a few minutes until oils release and edges begin to crisp.
- Add shallot: Stir in the shallot and cook 3–5 minutes until softened, taking care not to burn it.
- Combine: Add the rice, tomato sauce, and chicken broth to the skillet, then add the spices and stir well to combine.
- Bake (covered): Cover tightly with foil and bake 50–60 minutes, or until rice is tender and liquid mostly absorbed. Check around 45 minutes and add a small amount of broth if needed.
- Garnish & serve: Remove from oven, let rest covered 5–10 minutes, fluff gently, stir in peas if using, and top with crumbled Cotija, cilantro, and lemon or lime wedges. Serve warm.
Notes
This post has been sponsored by USA Rice. All thoughts and opinions are my own.
- Refrigerator: Cool completely and store in an airtight container up to 4 days.
- Freezer: Freeze in portions up to 3 months. Flatten bags for faster thawing.
- Stove top: You can cook this on the stove by bringing broth to a boil, then simmering covered ~25 minutes until liquid is absorbed and rice is tender.
- Different protein: Try sausage varieties like Aidells or other links for a different flavor profile.
Nutrition Information
Nutritional information is an estimate and should be used as a guideline only.
📸 Photography by Creating Kaitlin