Chorizo, Spinach, and Potato Skillet with Peas and Carrots

A hearty and flavorful one-pan meal combining spicy chorizo, tender potatoes, fresh spinach, and sweet peas with carrots, topped with grated cheese for a satisfying finish.

Steps

1. Heat oil in a medium skillet over medium heat. Add the bay leaf, minced garlic, and diced onion. Sauté until fragrant and translucent. 2. Add the sliced chorizo and cook until browned and aromatic. 3. Add diced potatoes, season with salt and pepper, and stir well to coat them with the oil and chorizo flavors. 4. Pour in tomato sauce and a splash of water (about 50ml) to help cook the potatoes. Cover and simmer for 10-12 minutes, stirring occasionally, until potatoes are tender. 5. Add the canned peas with carrots, spinach, and cooked rice. Stir and cook uncovered for 3-5 minutes until spinach wilts and everything is heated through. 6. Remove bay leaf. Taste and adjust seasoning with salt and pepper. 7. Sprinkle grated cheese on top, cover the pan for 2 minutes to melt the cheese. 8. Serve warm and enjoy your filling skillet meal.

100g chorizo, sliced 1 small garlic clove, minced 1 small onion, diced 1 bay leaf Salt and pepper to taste 1 tbsp oil 100g spinach, washed 150g potatoes, diced 1 small can peas with carrots (about 100g) 2 tbsp tomato sauce 30g grated cheese 50g cooked rice