El Diablo Chorizo Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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For the heat-seeking thrill eaters! Great casserole for the spice hounds in your family. You can use a mild salsa and seed the peppers to cut the heat, if you're not brave enough. Ingredients:
2 cups chicken broth |
1 cup basmati rice, uncooked |
1 cup onion, diced |
3 jalapeno peppers, diced |
2 garlic cloves, minced |
1 teaspoon cayenne pepper |
1 teaspoon turmeric |
1 lb chorizo sausage, sliced |
1 (12 ounce) jar salsa (hot!) |
1 (8 ounce) container sour cream |
8 ounces monterey jack pepper cheese, shredded |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring broth to boil in a medium saucepan.
3. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
4. In a large skillet over medium heat chorizo until no longer pink.
5. Add onion, garlic, and jalapenos and cook until soft.
6. In a medium mixing bowl add cooked rice, cooked chorizo and vegetables, salsa, cayenne pepper, turmeric and sour cream.
7. Mix well, place in casserole dish, and top with pepper-jack cheese.
8. Bake approximately 20 minutes or until cheese is bubbly.
9. Garnish with jalapeno slices.
10. Serve and enjoy.
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