Spiced chorizo rice with avocado salsa

Give your fried rice a Spanish twist with the addition of spicy chorizo sausage and fresh tomatoes. Serve topped with our fresh avocado salsa for a homemade meal the family will adore.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Spiced chorizo rice
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 chorizo sausage, chopped
  • 2 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 1/2 cup long-grain rice, rinsed, drained
  • 3 cup chicken stock
  • 3/4 cup frozen peas
  • 125 gram cherry tomatoes, halved
  • parsley leaves, lemon wedges to serve
Avocado salsa
  • 1 avocado, halved, seeded, peeled, chopped coarsely
  • 1 lebanese cucumber, seeded, chopped
  • 1/4 small red onion, finely chopped
  • 1 tablespoon fresh lemon juice


Spiced chorizo rice with avocado salsa
  • 1
    In a large saucepan, heat oil on medium. Saute onion, chorizo and garlic for 4-5 minutes, until onion is tender and chorizo is slightly crisp. Stir in paprika and cook for 1 minute.
  • 2
    Add rice to pan, mixing to evenly coat grains. Stir in stock and bring to boil. Reduce heat to low. Simmer, covered with a tightly fitting lid, for 12-15 minutes, until all liquid is absorbed and rice is tender.
  • 3
    Meanwhile, to make the avocado salsa; in a bowl, combine all ingredients. Season.
  • 4
    Stir peas and tomato through rice. Season and cook, stirring, for 1-2 minutes to heat through. Serve scattered with parsley and accompanied with avocado salsa and lemon wedges.


If cherry tomatoes are expensive, use 1 chopped tomato instead. Remove seeds from halved cucumber by scraping with a teaspoon.

More From Women's Weekly Food