Spanish Rice Casserole

Spanish Rice Casserole


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This is kind of a cross between a risotto, a paella and a rice casserole. It's very easy and tasty for a one pot meal.


Serves: 3 

  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 250g long grain rice
  • 1 tablespoon chilli powder, or to taste
  • salt and pepper to taste
  • 125g chorizo or garlic sausage, diced
  • 125g button mushrooms, thickly sliced
  • 450ml chicken stock, more if necessary

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C.
  2. Heat the oil in a flameproof casserole, add garlic and onion and fry until softened. Stir in rice, chilli, salt and pepper to taste. Cook, stirring, until rice is golden.
  3. Add chorizo and mushrooms and mix well. Add enough hot stock to come 2cm above the rice. Stir thoroughly. Cover tightly and cook in oven for 30 minutes or until rice is tender and liquid absorbed.

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