this chorizo, broccoli, and rice skillet meal could just as easily be called “kate comes up with another excuse to eat chorizo and calls it dinner”. actually, come to think of it, that’s basically the origin story for this chorizo, broccoli, and rice skillet meal, or whatever you want to call it.
while it would be nice for the purposes of good storytelling if the origin story for this recipe was something intriguing and novel, what actually happened is that dinnertime was drawing nigh, i had some chorizo left in the freezer from making this spanish chorizo and rice soup, and i found some broccoli in the fridge. i always have rice on hand and voilà, dinner!
i couldn’t decide if sun-dried tomatoes would be a delicious addition or sort of weird and compete-y with the chorizo so i googled around and was reassured that the odds were in favor of delicious so i went for it. (the internets were correct in this case.) garlic is always a good idea in situations like this (read: anything savory) and tomato paste really boosted the overall flavor.
perhaps my favorite thing about this chorizo, broccoli, and rice skillet meal is that it is ready in 25 minutes. for actual. (way to bury the lede, right?) i really for reals went from ingredients not even assembled yet to dinner is ready in 25 minutes.
there’s a reason i don’t position this site as one of those “get dinner on the table for your family in 14 seconds or less” blogs and that’s because starting with good ingredients tends to take longer than that. that doesn’t mean that i don’t frequently wish my dinner would hurry up and be ready NOW, though, so i was super excited to discover how delicious and fast this chorizo, broccoli, and rice skillet meal was.
quick note on the chorizo, by the way: we’re using the cured spanish kind here, not the raw mexican kind. i treat cured spanish chorizo just like precooked chicken sausage in that i slice it up and toss it in the skillet at the end, just to warm it up. super easy and super flavorful.
if you have chorizo left over (we only use 2 links here), you could either pop it in the freezer or make one of the following recipes: mexican quinoa with black beans and chorizo, acorn squash burrito bowls (perfect for this time of year!), or the soup i mentioned above, the spanish chorizo and rice soup that i shared recently (which i’ve received some positive feedback on, by the way). ooor you could really go for it and add it to baked macaroni and cheese. yum!
no matter what your plans are for the leftover links of chorizo, in 25 minutes you could be feasting on this chorizo, broccoli, and rice skillet meal, which is all we really need to know for now. i have no doubt the leftover chorizo will find its way into something delicious…
- ¾ cup (128 g. / 4 ½ oz.) brown rice
- 2 teaspoons olive oil
- 1 medium yellow onion, cut pole-to-pole into half moons
- 3 large cloves of garlic, minced
- 1 tablespoon tomato paste
- 2 medium heads of broccoli (approximately 1 lb. / 454 g.), cut into bite-sized florets
- ¼ cup (30 g. / 1 oz.) chopped sun-dried tomatoes
- ¼ cup water
- 2 links of cured spanish chorizo, sliced into discs
- cook rice according to package directions.
- heat the oil in a large skillet (that has a matching lid, for later) set over medium heat. add the onion and sauté for 3 – 5 minutes uncovered, stirring occasionally, until it begins to soften. add the garlic and sauté, stirring frequently, until the garlic is fragrant but not yet browning.
- add the tomato paste and stir to combine with the onions and garlic. add the broccoli and sun-dried tomatoes. stir to combine everything, then pour in the water and cover the pan with the lid to trap the steam. cook undisturbed for 4 minutes, then remove the lid, stir, and cook uncovered for another 4 minutes, until the broccoli is done to your desired level of tenderness.
- add the chorizo and heat for 1 – 2 minutes, until the chorizo is warm.
- combine the rice with the chorizo and broccoli mixture, stir well, and serve hot. leftovers keep well in an airtight container in the refrigerator and reheat well in the microwave.