The Sizzle That Started It All
The first time I smelled chourico, I was hooked. It sizzled in my friend Maria’s skillet. That smoky, spicy scent filled her whole kitchen. I knew I needed that recipe in my life. Ever wondered how to turn simple ingredients into pure comfort? This dish is my answer. It brings everyone to the table with just one whiff.
My First Kitchen Adventure
My first try was a bit messy. I added the rice before the veggies. They needed more time to get soft. I learned to follow the steps for a reason. This reminds me that good things take a little patience. Cooking at home teaches us more than just recipes. It shows us how to slow down and enjoy the process.
Why The Flavors Pop
This skillet meal is a flavor party. The spicy chourico and cool lime balance perfectly. The rice soaks up all the rich, smoky broth. It creates a wonderful texture in every single bite. Which flavor combo surprises you most: the spicy and smoky or the bright lime finish? Tell me in the comments what you think!
A Dish With Deep Roots
This recipe has a proud history. It draws from Portuguese traditions and American spice. Chourico is a staple in many Portuguese homes. Cooks often use what they have on hand. *Did you know chourico is often smoked over wood fires?* That is where its deep color comes from. What is your favorite family skillet recipe? Share your stories with me below.
Ingredient Amount Note Portuguese chourico 1 pound casing removed Extra virgin olive oil 1 tablespoon Zucchini 1 cup diced Peppers 1 cup diced Red onion 1/2 cup diced Garlic 2 tablespoons minced Cajun seasoning 2 teaspoons Long grain rice 1 cup Chicken stock 2 1/2 cups Black beans 1 (15-ounce) can rinsed Kosher salt 1/2 teaspoon Lime wedges As needed optional garnish Chopped cilantro As needed optional garnish
Easy Weeknight Skillet Supper
Step 1 Slice the chourico into half-inch pieces. Heat oil in a large skillet. Cook the chourico for a few minutes. It will get a nice brown color.
Step 2 Add your chopped zucchini, peppers, and onion. Toss in the garlic and Cajun seasoning. Cook until the veggies just start to soften. (A hard-learned tip: Don’t skip rinsing the beans! It makes the dish less salty).
Step 3 Stir in the rice, chicken stock, beans, and salt. Give everything a good mix. Then cover the skillet with a tight lid. Let it simmer on low heat.
Step 4 Cook for about 25 to 30 minutes. The rice will soak up all that good stock. The result is a fluffy, flavorful one-pan meal. Top with lime and cilantro for a fresh finish. What’s the best way to know the rice is done? Share below!
Cook Time: 35 minutes Total Time: 45 minutes Yield: 4-6 servings Category: Dinner, One-Pot Meal
Make It Your Own
This dish is so easy to change up. Try one of these fun spins for a new meal.Spicy Kick: Add a diced jalapeño with the other vegetables.
Vegetarian Twist: Swap the chourico for a plant-based sausage.
Summer Harvest: Use fresh corn and cherry tomatoes instead. Which creative spin sounds best to you? Vote in the comments!
Serving It Up Right
This skillet meal is a full dinner on its own. For a bigger spread, add a simple side. A crisp green salad or warm crusty bread works perfectly. For drinks, try a cold lager or a citrusy IPA. A sparkling limeade is great for the non-alcoholic choice. Which would you choose tonight, the beer or the limeade?
Keeping It Fresh and Easy
Store leftovers in the fridge for up to four days. Reheat in the microwave with a splash of water. This keeps the rice from drying out. You can also freeze this meal for up to three months. Thaw it overnight in your fridge before reheating. This dish is perfect for batch cooking. Make a double portion on a lazy Sunday. You will thank yourself on a busy Wednesday night.
Quick Fixes for Common Hiccups
Is your rice still a bit hard? Add a quarter cup more stock. Cook it for another five minutes. If the dish is too spicy, stir in a dollop of sour cream. It will cool everything down nicely. Did it get a little too dry? A squeeze of fresh lime juice brings it right back to life. My grandkids taught me that trick. It makes all the difference.
Your Questions, Answered
Can I make this gluten-free?
Yes! Just use a gluten-free chicken stock. Check the label on your cajun seasoning too.
Can I prepare it ahead of time?
Absolutely. Assemble the whole skillet without cooking. Keep it covered in the fridge for a day.
What can I swap for the chourico?
Andouille sausage works great. For a lighter option, try smoked turkey sausage.
How do I scale this for a crowd?
Double all the ingredients. Use your biggest skillet or a heavy Dutch oven.
What other veggies can I add?
Corn or diced tomatoes are wonderful additions. What would your family love to see in it?
From My Kitchen to Yours
I hope this recipe becomes a weeknight favorite for you. It is full of flavor and so simple. I love hearing your stories. Did you try a new veggie swap?
Share your photos and tag Amelia Hartwell on Pinterest.
Happy cooking! —Amelia Hartwell.
Chorizo and Rice Skillet One Pan Dinner Recipe
Description
A hearty and flavorful one-pan meal featuring Portuguese chourico, rice, and vegetables, all cooked together for an easy dinner.
Ingredients
Instructions
- Start by removing the casing from the chourico; then slice into 1/2-inch pieces.
- Heat the olive oil in a large skillet over medium high heat; then add the chourico and cook 2-3 minutes until the meat is heated through and lightly browned.
- Add the diced vegetables and cajun seasoning and cook for another 2-3 minutes until the vegetables start to soften.
- Next, add the rice, chicken stock, beans and salt; mix well.
- Reduce the heat to low, cover the pan with a lid; then simmer for 25-30 minutes until the rice is cooked through and the liquid has been absorbed.
- Garnish with lime wedges and chopped cilantro if desired; serve hot.
Notes
- For a spicier dish, use hot Portuguese chourico or add a pinch of red pepper flakes with the cajun seasoning.
