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1
Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours.
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2
The rice should be very cooked (not even the slightest chewy).
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3
Drain well, place in a large bowl and set aside.
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4
Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
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5
Heat 1 tablespoon of the butter in a medium saute pan over high heat.
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6
Add the chorizo and cook until golden brown.
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7
Remove the sausage with a slotted spoon to a plate lined with paper towels.
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8
Melt the remaining butter in a large saute pan over medium-high heat.
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9
Add the onions, carrots and celery and cook until soft, 4 to 5 minutes.
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10
Add the garlic and thyme and cook for 1 minute.
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11
Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine.
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12
The mixture should be very wet; add more stock, if needed.
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13
Fold in the goat cheese and season with salt and pepper to taste.
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14
Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes.
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15
Remove the dressing from the oven and let rest 10 minutes before serving.
