El Diablo Chorizo Casserole Recipe

Name: El Diablo Chorizo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chicken broth, 1 cup basmati rice, uncooked, 1 cup onion, diced, 3 jalapeno peppers, diced, and more.

Yes, El Diablo Chorizo Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

El Diablo Chorizo Casserole

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