Food

Best Chorizo, Chickpea, and Crispy Rice Skillet Recipe

Crunchy and golden—and if you don’t know it already, you will after making this recipe—crispy rice is an absolutely wonderful way to enjoy rice. Especially when it turns into a crust and cradles a really delicious cheesy chorizo and chickpea filling. Crisping rice in a little olive oil adds a beautiful textural contrast to steamed rice and additional flavor as the rice crisps and turns golden. 

For the crispiest crust, make sure to preheat the skillet first (a good two minutes of preheating usually does the trick). Then be patient and let it crisp; if you’re not sure, you can take a spatula and lift up the rice a bit to see if it’s turning golden on the bottom. To keep the rice crisp, it’s important that chorizo-chickpea filling has thickened enough—if it’s too liquidy, it will make the rice soggy. Smashing some of the chickpeas and reducing the sauce on the stovetop helps ensure you’ll get the texture right every time. 

To switch the flavor profile up, substitute another type of cooked sausage for the chorizo. Andouille and chicken sausages are great here, or switch out the chickpeas with cannellini, black bean, or pinto.

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cheesy chorizo, chickpea and crispy rice skillet

Photographer: Lucy Schaeffer. Food Styling: Makinze Gore.

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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