El Diablo Chorizo Casserole

Submitted by Cynna

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6-8

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.

Reviews

[karen.cooper1977]

I loved the flavourings in the rice, but didn't like the chorizo's in this dish. Next time I will just make the rice as a yummy side dish.

 

[Pokey in San Antonio]

I love hot food and this did not let me down. I used habenaro salsa, so that certainly helped keep the heat up. My wife loved it too. Thanks for posting.