Set a Dutch oven over a steady bed of campfire coals and let it do the work—no balancing act on a tiny stove, no extra pots, and no chasing a boil in the wind. Dutch Oven Spanish Chorizo & Rice Skillet fits those after-hike evenings when daylight’s fading and everyone’s circling camp with a spoon in hand.
As the Spanish chorizo hits the heat, it renders smoky, paprika-rich fat that seasons the whole pot for you. Sweet peppers soften down, then the rice simmers right in those juices until it turns tender and warmly colored. If you leave it alone for a few extra minutes, the bottom takes on a lightly toasted edge that always disappears first.
It’s a practical camp pack, too: rice rides easy, peppers hold up in a cooler, and chorizo doesn’t feel fussy. Keep the lid on for even heat, give the oven a rotation once or twice, and dinner lands hearty and bright with minimal cleanup.
Dutch Oven Spanish Chorizo & Rice Skillet
Equipment
- 10- or 12-inch Dutch oven with lid
- Spoon
- Knife
- Cutting board
Ingredients
- 8 oz cured Spanish chorizo sliced
- 1 tbsp olive oil
- 1 small yellow onion diced
- 1.25 cups long-grain rice
- 1/4 tsp saffron threads or 1/2 tsp smoked paprika
- 2.5 cups chicken broth
- 1 cup frozen peas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley for garnish
Instructions
- Heat olive oil in Dutch oven over medium campfire heat.
- Add chorizo and cook 2-3 minutes until fragrant. Remove to a plate.
- Add onion and bell pepper and sauté 3-4 minutes.
- Stir in rice and saffron. Cook 1 minute to toast rice.
- Add broth, salt, and pepper. Return chorizo to the pot. Bring to a boil, cover, and simmer over low heat for 20 minutes.
- Stir in peas. Cover again and let rest off heat for 5 minutes. Fluff rice and garnish with parsley.