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Chorizo Rice Bake
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Chorizo Rice Bake

Chorizo Rice Bake

Serves 4-6

Ingredients

  • 1 pound Mexican pork chorizo (loose) - but could be beef or soy chorizo
  • 1 small onion, diced
  • 1 poblano pepper, diced
  • 3 Holland peppers, or 3 red jalapenos - diced
  • 3 cloves garlic, minced
  • 1½ cups long grain white rice
  • 3 cups chicken broth
  • 15 ounces, canned diced tomatoes
  • 1 teaspoon smoked paprika
  • Kosher salt & coarse ground black pepper
  • 1 cup shredded Monterey Jack or cheddar
  • Chopped cilantro
  • Lime wedges

Directions

  1. Heat your oven to 400
  2. Put an oven proof skillet on medium-high and cook the chorizo, breaking it up
  3. When about halfway done, add the onion and pepper, and keep cooking till everything softens
  4. Add the garlic for 30 seconds, then stir in the rice so it gets coated in all the chorizo fat - give it about a minute
  5. Pour in the chicken broth, tomatoes, smoked paprika and a good pinch of salt and pepper – stir everything well and bring it to a simmer
  6. Cover with a lid or foil, and bake 20 – 25 minutes - the rice should be tender and the liquid absorbed
  7. Uncover, sprinkle with the cheese and put it back in the oven for 5 minutes till melted and bubbly
  8. Finish with cilantro and a squeeze of lime

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