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Spanish Red Pepper Rice with Dates & Chorizo

This Spanish Red Pepper Rice with Dates and Chorizo is the epitome of a comfort food at its best, hitting all the right notes.

Close up birdseye view of Spanish Red Pepper rice with piles of dates and chorizo on top
Spanish Red Pepper Rice Close Up with Green Onion Slices and Dates

This Spanish Red Pepper Rice with Dates and Chorizo has a rich, satisfying taste from the red pepper sauce & chorizo, balanced by sweet bits of dates with an added crunch from green onions. It is the epitome of a comfort food at it’s best and it hits all the notes, leaving you wanting to heat more up every time you open the fridge.

Spanish Red Pepper Rice with dates and chorizo with a forkful of the rice in front of a pile. Green onions posed on top of the rice.
Spanish Red Pepper Rice with a Fork Lifting Some up

Although the ingredient list appears long, there is fairly little preparation for this recipe and it comes together quickly. The majority of the ingredients get thrown into a blender. Cook the rice in a rice cooker (I like this one). Brown some meat. Chop a handful of dates. Mix it all together. Done. You can be in an out of the kitchen in about 35 minutes with something on the table you can be proud of. It’s also an easy dish to prep ahead of time, although after you read the following paragraph, you may just want to make it and then let it rest in your refrigerator.

This is a birdseye view Spanish Red Pepper Rice with dates and Chorizo, centered on a beautiful plate.
Spanish Red Pepper Rice with Dates and Chorizo centered on beautiful plate

Does this make good leftovers?

This rice dish ACTUALLY gets better the longer it sits (up to about 3 days). And there is an entire science that supports the fact that (most) left overs are better. If you’re interested in a deep dive, here is an article from Forbes explaining exactly how. This rice dish is entirely delicious from 1-3 days after it’s making. In my book, that makes this a 5 star recipe. I love something that I can make on a Sunday, pull out on a Tuesday, and it tastes even more delicious!

Can I make this with left over rice or a different type of rice?

You sure can! In fact, if your rice is just a day old, it may absorb the sauce and other ingredients even better. But I wouldn’t go much longer than day old rice though, because it will start to get too dry. You can also use a different variety of rice, but I would stick to either brown or white. Don’t use anything with a strong taste (such as wild rice) and make sure to add the extra oils when cooking.

Recipe Tips and Tricks:

  • If you think you’ll be short on time, make the rice in a rice cooker earlier in the day so it’s already had time to cool and solidify. If you try to mix the sauce in the rice early, the rice will get mushy.
  • It’s optional to use an egg, but in my book, it’s a mistake to leave it off. It adds so much depth and flavor. If you’re not sure about making a perfect fried egg, visit here.
  • This recipe can be refined for your tastes. If you like lots of sweetness – add some extra dates. If you enjoy a little spice, up the red onion and sriracha sauce. Don’t be afraid to make it your own!
  • If you are NOT a fan of Chorizo, try using a different type of ground meat. Stay away from seasoned meats (like Italian), but a hearty breakfast sausage or even high quality ground turkey would work well.
  • The red pepper sauce is excellent, and could be served over eggs, roasted veggies, chicken, etc. If you like it, next time you make the recipe double the sauce and serve it over a new protein for dinner tomorrow!

If you made this recipe, please come back and let us know what you think! We love to hear your comments and feedback.

Spanish Red Pepper Rice with Dates and Chorizo

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Recipe by Hillary Course: Dinner
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes

Ingredients

  • Red Pepper Sauce
  • 1.5 Cups Red Pepper, roughly chopped (about 1.5 Large Red Peppers)

  • 1/4 Large Red Onion, roughly chopped

  • 1 Clove Garlic

  • 1/2 Tbsp Fresh Ginger

  • 1/4 Cups Olive Oil

  • 1/4 Cups Water

  • 1 Tbsp Sweet Paprika

  • 1 tsp Coriander

  • 1 tsp Allspice

  • 1 Tbsp Granulated White Sugar

  • 2 Tbsp Lemon Juice

  • 1 tsp Course Salt

  • Rice
  • 3 Tbsp Canola Oil

  • 1.5 Cups Long Grain White Rice

  • 2 tsp Sea Salt

  • 3 Cups Water

  • 1 Cups Chopped Medjorie Dates

  • 1 Pound Chorizo

  • 1 Bunch Green Onions

  • Optional Toppings
  • Goat Cheese Crumbles

  • Fried Egg

  • Sliced Almonds

  • Sriracha or hot sauce

Directions

  • Cook rice according to package directions on stove or in rice cooker, adding the oil and salt. Once the rice is done, let it sit for at least 20 minutes.
  • While rice is cooking, place chorizo in a large frying pan and brown it at medium heat. Keep the meat spaced out and try not to continuously stir the meat, as you want it to get browned. Once meat is cooked through, roughly 7-8 minutes, crumble with a spoon and set fry pan aside.
  • Place all of the ingredients from the red pepper sauce and place them in the blender. Blend on high speed until smooth. Reserve 1/4 cup of sauce for garnish.
  • Slice off the top 2 inches of the green onions and discard. Slice down until you reach the white. Set aside.
  • Once the rice has set, add it to a large mixing bowl. Add in red pepper sauce from blender, chorizo, green onions and chopped dates. Mix the rice mixture thoroughly. Garnish the rice with additional goat cheese, sliced almonds, fried egg, sriracha and extra red pepper sauce.

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