Green Chile & Chorizo Rice Casserole

Quick Information

Time
1hr 15min
Serves
4
Calories
260
Gluten Free
Recipe
Vegetarian
Recipe

Recipe

Ingredients

2 cups of cooked Lundberg Family Farms Olde World Pilaf

1 link (4oz) of chorizo or soy chorizo

½ of a medium sized yellow or white onion, thinly sliced

2 garlic cloves, minced

½ teaspoon salt, divided

¾ cup green salsa ( choose your favorite variety)

2 green poblano or pasilla chili peppers

1 cup shredded, low sodium, part skim, mozzarella cheese

Garnishes

Parsley, chopped

Sour cream

Tomatoes, diced

Avocado, diced

Preparation

Position one oven rack 6 inches below the heating element of your broiler and preheat oven broiler to the high heat setting or 450F.

Lightly grease a sheet pan with cooking spray and arrange peppers on sheet pan. Place pan under broiler and roast until the skin of the peppers has charred and blistered, about 3-5 minutes. Remove pan from oven and flip peppers over, roast for an additional 3-5 minute. Remove pan from oven and transfer chilies into bowl, cover with plastic wrap and allow to steam for 10 minutes.  After steaming, peel and remove the stem and seeds of chilies. Coarsely slice roasted peppers into strips and place in a large mixing bowl.

Reduce oven temperature to 350F.

While peppers are roasting, heat a medium sized skillet over medium high heat until warm. Remove chorizo or soy chorizo from casing and crumble directly into the skillet. Cook chorizo, stirring occasionally until fat begins to render about 2 minutes. Add onions and ¼ teaspoon of salt to skillet and cook until softened, about 8-10 minutes. Add the garlic to skillet and sauté for an additional minute.  Transfer mixture to the large mixing bowl with the roasted peppers; add the olde world pilaf, salsa, ½ of the cheese and the remaining salt. Mix thoroughly until well combined.

Lightly grease a casserole dish and transfer rice mixture into pan, sprinkle with remaining cheese and bake for 20-30 minutes or until cheese is melted and browned.

Remove from oven and allow to cool slightly before serving. Garnish with parsley, sour cream, tomatoes and avocado.

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Nutritional Facts

Serving Size: 1/4 recipe

Amount Per Serving

Calories 260

Calories from Fat 80

Total Fat 9g

Saturated Fat 3.5g

Trans Fat 0g

Cholesterol 15mg

Sodium 770mg

Total Carbohydrate 32g

Dietary Fiber 5g

Sugars 5g

Protein 16g