Dutch Oven Spanish Chorizo & Rice Skillet
Bold Spanish chorizo, sweet peppers, and saffron rice simmered together in a Dutch oven over campfire coals. This easy, colorful one-pot meal channels rustic paella vibes for hungry campers.
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.
Notes
If saffron is unavailable, smoked paprika gives great color and flavor. Use a ring of coals beneath and on the Dutch oven lid for even heat. Crusty bread makes this meal complete.