El Diablo Chorizo Casserole

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: 1 hr 10 mins
• 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.