When you want one pot that holds steady heat as camp settles down, Dutch Oven Spanish Chorizo & Rice Skillet offers a smoky, savory, hearty dinner of tender rice with a lightly toasted edge. The Dutch oven keeps the rice cooking evenly whether you’re using coals, a grill grate, or a sturdy stove setup.
Camp Equipment Notes
A camp Dutch oven with a snug lid is the main tool here, especially if you want even heat from above and below. Long tongs, heatproof gloves, and a lid lifter make campfire cooking much easier and safer around camp. If you are cooking on a camp stove, use a stable burner that can handle the weight of cast iron once the pot is full. Bring a wooden spoon or spatula for scraping the bottom gently, plus bowls that can handle a saucy rice dinner. For cleanup after dinner, a small scraper and hot water help loosen the rice before it dries onto the pot.
Why This Recipe Works for Camping
This Dutch oven camping recipe makes good use of ingredients that travel well: cured chorizo, sturdy peppers, and dry rice. The chorizo seasons the pot early, so the rice picks up color and richness as it cooks instead of needing a separate sauce. Because everything finishes in one vessel, serving is simple and the camp kitchen stays manageable. It also fits cast iron camp cooking well, since the heavy pot holds heat through breezy evenings and helps create those browned bits on the bottom without constant stirring.
Prep Ahead Suggestions
Before leaving home, slice or dice the peppers and onions if the recipe uses them, then pack them in a sealed container or zip-top bag in the cooler. Measure the rice and dry seasonings into a separate bag so you are not opening several containers at the campsite. If your chorizo needs slicing, do that at home and keep it chilled until dinner. Broth can be packed in a carton, bottle, or measured container; just label it clearly so it does not get used for another meal. Keeping the wet, dry, and chilled items separate gives you faster assembly once the fire is ready.
Storage Tips
Keep chorizo and chopped vegetables in the cooler until you are ready to cook, and store dry rice in a hard-sided bin away from moisture. Leftover Dutch Oven Spanish Chorizo & Rice Skillet should be cooled quickly, packed into a sealed container, and returned to the cooler after dinner. Rice can firm up as it chills, so reheat leftovers with a splash of water or broth and stir gently until hot. If there is only a small amount left, pack it out rather than leaving scraps around camp.
Recipe FAQ
Can Dutch Oven Spanish Chorizo & Rice Skillet be cooked on a camp stove instead of campfire coals?
Yes, as long as the stove is sturdy enough for a full Dutch oven. Use moderate heat, keep the lid on, and rotate or stir as needed so the rice cooks evenly without scorching on the bottom.
How do I keep the rice in Dutch Oven Spanish Chorizo & Rice Skillet from turning mushy at camp?
Measure the liquid before you start, keep the pot covered while it simmers, and avoid stirring too often once the rice is cooking. Let it rest off the heat for a few minutes so the grains finish absorbing moisture before serving.
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.