Spanish Chorizo Kidney Bean Rice

Name: Spanish Chorizo Kidney Bean Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz (225 g) Spanish chorizo sausage, cured (fully cooked), halved lengthwise and sliced into half-moons; 1 tbsp (15 ml) olive oil; 1 whole (150 g) yellow onion, medium, diced into ¼-inch pieces; 1 whole (200 g) red bell pepper, medium, diced into ¼-inch pieces, seeds and stem removed; 3 cloves (15 g) garlic cloves, minced; 1½ cups (300 g) medium-grain white rice (bomba or paella rice preferred); 1½ tsp (4 g) smoked paprika (pimentón); 1 can (15 oz) (425 g) kidney beans, canned, drained and rinsed; 3 cups (710 ml) low-sodium chicken broth or vegetable broth; 1 whole (1 g) bay leaf; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional garnish) (optional)

From the MyKitchenBank Kitchen

A vibrant one-pot rice dish inspired by Spanish flavors, combining smoky chorizo, tender kidney beans, and aromatic spices. The rice cooks in chorizo-infused broth, absorbing deep color and flavor from smoked paprika, while sautéed peppers and onions add sweetness and texture. This is a hearty, satisfying side dish that pairs well with roasted meats or grilled vegetables.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 1⅓ cups per serving)

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Ingredients

4 servings

8 oz (225 g) Spanish chorizo sausage, cured (fully cooked), halved lengthwise and sliced into half-moons
1 tbsp (15 ml) olive oil
1 whole (150 g) yellow onion, medium, diced into ¼-inch pieces
1 whole (200 g) red bell pepper, medium, diced into ¼-inch pieces, seeds and stem removed
3 cloves (15 g) garlic cloves, minced
1½ cups (300 g) medium-grain white rice (bomba or paella rice preferred)
1½ tsp (4 g) smoked paprika (pimentón)
1 can (15 oz) (425 g) kidney beans, canned, drained and rinsed
3 cups (710 ml) low-sodium chicken broth or vegetable broth
1 whole (1 g) bay leaf
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional garnish) (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5-quart)
Wooden spoon or silicone spatula
Cutting board
Sharp knife
Lid that fits the pot

Steps

Before you start

Measure out your rice and broth before starting—this recipe moves quickly once you begin cooking.
Drain and rinse the kidney beans if using canned.
Have all ingredients prepped and within arm's reach of the stovetop.
Use cured Spanish chorizo (fully cooked); fresh chorizo requires different handling.

1
Brown the chorizo
- Heat the large pot over medium-high heat.
- Add the sliced chorizo and cook for 4–5 minutes, stirring occasionally, until the edges are lightly browned and the fat begins to render.
- The chorizo will release its oil and color into the pan.
- Transfer to a small plate, leaving about 1 tbsp of chorizo fat in the pot.
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Ready when: Chorizo is lightly browned at the edges and has released its fat; cured chorizo is already fully cooked and safe to eat
Tip: Don't overcook the chorizo at this stage—it will cook further in the rice, and overcooking makes it tough and bitter.
2
Sauté the vegetables
- Add the olive oil to the pot with the chorizo fat.
- Add the diced onion and red bell pepper, and sauté for 4–5 minutes over medium-high heat, stirring occasionally, until the onion is translucent and the peppers have softened slightly.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
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Ready when: Onion is translucent, peppers are softened, garlic is fragrant
Tip: Keep the heat at medium-high so the vegetables caramelize slightly and develop deeper flavor.
3
Toast the rice and season
- Add the rice to the pot and stir constantly for 2 minutes over medium-high heat.
- This toasts the rice grains and helps them absorb liquid more evenly.
- Add the smoked paprika and stir well until every grain is coated with the spice and fat, creating a deep orange-red color.
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Ready when: Rice grains are coated and the mixture smells fragrant and smoky
Tip: Toasting the rice prevents a mushy result and toasting it with paprika blooms the spice, intensifying its flavor.
4
Add the broth and beans
- Carefully pour in the broth (it may steam up briefly).
- Add the drained kidney beans, bay leaf, and the reserved chorizo.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Increase the heat to high and bring the liquid to a boil, which should take about 2 minutes.
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Ready when: Liquid is boiling and steam rises from the surface
Tip: Scrape the bottom of the pot to incorporate the caramelized bits—they add deep flavor.
5
Simmer covered until rice is tender
- Once boiling, reduce the heat to low, place the lid on the pot, and simmer undisturbed for 15–18 minutes.
- The rice should be tender and have absorbed nearly all the liquid.
- Do not stir during cooking—this keeps the rice grains separate.
- After 15 minutes, check by tilting the lid slightly; if there's still ¼ inch of liquid visible on the surface, cover and cook another 2–3 minutes.
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Ready when: Rice grains are tender and most liquid is absorbed; only a trace of liquid remains
Tip: Don't peek or stir too frequently—each time you lift the lid, steam escapes and the cooking time lengthens. A peek at 15 minutes is fine to check progress.
6
Rest and finish
- Remove the pot from the heat and let it rest, covered, for 5 minutes.
- Remove the bay leaf.
- Season with kosher salt and freshly ground black pepper to taste.
- Fluff the rice gently with a fork to separate the grains.
- Transfer to a serving dish and garnish with fresh chopped parsley if desired.
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Ready when: Rice is fluffy and well-separated; all liquid is absorbed
Tip: The 5-minute rest allows residual heat to finish cooking any remaining liquid without making the rice mushy. Use a fork, not a spoon, to fluff so grains stay intact.

Good to know

Tips

Spanish chorizo (cured, fully cooked sausage, not fresh Mexican chorizo) is essential—it releases fat and color as it cooks, and requires no temperature check as it is already food-safe.
If you can find bomba or paella rice, use it; these varieties stay firmer and more separate than regular long-grain rice.
For a spicier dish, add a pinch of cayenne pepper with the smoked paprika, or stir in a diced jalapeño with the vegetables.
Make this dish a complete meal by serving alongside grilled chicken, a simple green salad, or roasted vegetables.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of broth or water if the rice seems dry. Do not freeze, as the texture of the rice and beans will suffer upon thawing.

Substitutions

medium-grain white rice (bomba or paella rice preferred) → short-grain paella rice (arroz corto) or Arborio rice. Paella rice is traditional and holds its shape beautifully; Arborio works but will be slightly creamier.
kidney beans, canned → canned chickpeas, black beans, or cannellini beans. Use the same amount. Each will add a different flavor profile—chickpeas are milder, black beans earthier, cannellini delicate.
smoked paprika (pimentón) → sweet paprika (pimentón dulce) plus a pinch of cayenne pepper. Sweet paprika is less smoky but adds color; adjust cayenne to taste for heat.
low-sodium chicken broth or vegetable broth → vegetable broth or water. Vegetable broth keeps the dish lighter; water works but will be less flavorful—add an extra pinch of salt.