Chorizo-Rice Casserole

 

                This sausage casserole is something of a cross between a Tex-Mex picadillo and a Cajun jambalaya.

Makes 4 to 6 servings

• ½ pound Chipotle Chorizo (click here for the recipe) or good store-bought chorizo
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 small tomatoes, preferably Roma or another Italian plum variety, chopped
• 2 celery ribs, chopped
• 1 medium red-skinned potato, diced
• ½ medium green bell pepper, chopped
• ¾ cup uncooked rice
• ½ cup currants or raisins
• 1 tablespoon chili powder
• ½ teaspoon cumin seeds, toasted and ground
• 1¾ cups unsalted beef or chicken stock
• ½ cup chopped roasted, salted peanuts
• 2 tablespoons chopped cilantro

1. Preheat the oven to 350F (180C).
2. In a large oven-proof skillet, preferably cast-iron, brown the chorizo over medium heat, breaking it into small pieces ; pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
3. Add the onion, garlic, tomatoes, celery, potato, and bell pepper to the chorizo, and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
4. Add the rice, currants or raisins, chili powder, and cumin, and cook another 5 minutes, stirring frequently ; pour in the stock, cover the dish, and bake the casserole for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender,
5. Remove the casserole from the oven and stir in the peanuts and cilantro.
6. Serve the casserole immediately.

BON APPÉTIT