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Spanish Recipes
Spanish Rice Bowl

Spanish Rice Bowl

with Chorizo and Veggies

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Taking our cues from classic Spanish paella, this flavoursome rice bowl with added depth from tasty chorizo is a simple way to achieve amazing, authentic flavours. You won’t wait to dig in!

Tags:Egg FreeGluten freeLactose freeNut Free
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount




red onion

1 clove







long green chilli

½ sachet

smoked paprika

1 packet

jasmine rice


green capsicum

1 cube

vegetable stock

½ bunch




Not included in your delivery

1 tbs

olive oil

2.5 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2590 kJ
Fat25 g
of which saturates7.8 g
Carbohydrate71.3 g
of which sugars10.2 g
Protein22.7 g
Sodium1280 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped

Thinly slice the chorizo. Finely chop the red onion. Peel and finely dice the carrot. Slice the zucchini into half-moons. Deseed the long green chilli and finely chop. Peel and crush the garlic. Trim the green beans and cut into thirds. Tip: If you like spice, add the seeds of the chilli for extra heat! If you don’t like spice, remove the white pith from the inside of the chilli – this is actually the hottest part!

Cook The Veggies
Cook The Veggies

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the chorizo and cook for 2 minutes, or until golden. Add the red onion, carrot, zucchini, long green chilli, garlic and smoked paprika to the pan and cook for 2 minutes, or until fragrant.

Add The Rice
Add The Rice

Rinse the Jasmine rice well. Add the Jasmine rice to the same frying pan and stir for 1 minute, or until coated in the delicious aromatic flavours.

Add The Stock
Add The Stock

Add the green beans, crumbled vegetable stock cube and water. Season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring often, for 15-20 minutes, or until the rice is tender and the water has been absorbed. Good old Mediterranean style comfort food made in a single pan – even the rice! Cooking the chorizo, veggies and smoked paprika with the rice adds a delicious smoky flavour to the dish, so much so, you’ll think you’re in Spain. And the best part, you can eat this right out of the pan!

Prepare The Garnish
Prepare The Garnish

Finely chop the parsley leaves and cut the lemon into wedges.

Serve Up
Serve Up

Spoon the Spanish rice with chorizo and veggies into bowls, sprinkle with the parsley and serve with the lemon wedges.