Oven-Cooked Rice with Chorizo Recipe: For a lazy weekend the perfect dish, it is quick, easy and tasty. Add more of your favorite vegetables if you want.
Course Dinner, Lunch
Keyword one-pot meal, potlucks, summer
Author Clara Gonzalez
2cupsof long-grain rice
1lb[0.45 kg] of chorizo(Spanish sausage), sliced
1large carrot, sliced
2large tomatoes cut into eighths
1bell pepper, cubed
1onion cut into eighths
1stalk of celery, sliced
1dozen pitted olives
½cupof sweet peas
1sprig of fresh cilantro(coriander)
1teaspoonof paprika or annatto(bija)
3cupsof vegetable stock
1teaspoonof salt(or more to taste)
Preheat oven to 350ºF [170ºC].
Place the raw rice on the bottom of the casserole in a uniform layer. Place the slices of chorizo on top, then carrot, tomato, pepper, onion, celery, olives, peas and cilantro (in the order listed).
Pour the vegetable stock into a pot and mix with the paprika. Heat the vegetable stock until it breaks a boil. Season the stock with salt to taste.
Pour the stock on the rice. Cover the casserole with a tight-fitting lid and bake for 45 minutes. Remove the casserole from the oven, uncover and stir. If the rice is not cooked throughout cover again and return to the oven for another 15 minutes.
Serve with salad of your choice.
If you do not have a casserole with cover you can also use a iron-cast or aluminum-cast pot with a metal lid.