White Bean, Rice and Chorizo Casserole
Ingredients
- 2 cups Carolina® White Rice
- 1/4 cup olive oil, divided
- 1 lb chorizo sausages, casing removed
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tbsp finely chopped fresh thyme
- 4 cloves garlic, thinly sliced
- 3/4 tsp each salt and pepper, divided
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 4 cups sodium-reduced chicken broth
- 1 can (28 oz) diced tomatoes
- 1 can (19 oz) white beans, drained and rinsed
- 1/4 cup finely chopped fresh parsley
- 2 tbsp lemon juice
- 10 oz fresh spinach leaves
- 2 cups shredded Monterey Jack cheese
- 8 oz ricotta cheese
- 1 cup grated cotija cheese
Instructions
A perfect meal for a chilly day, this hearty bean, rice, and chorizo casserole is perfect for feeding the whole family.
Step 1
Preheat oven to 400°F. Heat 2 tbsp oil in a large high-sided skillet set over medium heat; cook chorizo for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper, thyme, garlic, and half teaspoon of the salt and pepper; cook for 3 to 5 minutes or until slightly softened.
Step 2
Stir in rice, paprika and cumin; cook for 2 to 3 minutes or until rice is well coated.
Step 3
Stir in broth, tomatoes and beans; bring to boil. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender (not all of the liquid should evaporate; the extra sauce will keep the rice moist as it bakes). Let stand for 5 minutes. Stir in parsley and lemon juice.
Step 4
Meanwhile, heat remaining oil in large skillet set over medium heat; cook spinach for 3 to 5 minutes or until wilted.
Step 5
Arrange one-third of the rice mixture in bottom of a greased 13- x 9-inch baking dish. Sprinkle 1/2 cup of Monterey Jack over top. Layer half of the sautéed spinach, half of the ricotta, and 1/4 cup cotija over top. Repeat layers. Top with remaining rice; sprinkle with remaining Monterey Jack and cotija.
Step 6
Cover with foil; bake for 20 to 25 minutes or until heated through and cheese melts. Remove foil; bake for 10 to 15 minutes or until cheese is golden brown and bubbling.
Recipe Tips
For a vegetarian dish, omit the chorizo and substitute vegetable broth for chicken broth.
Add 1 tsp smoked paprika and 1/3 cup sun-dried tomatoes to mimic the flavor of the sausage.
Casseroles for the Win
Oven-baked casseroles are a simple way to feed the whole family with just one dish. But if you’re tired of the same old recipe and are looking to try new flavors, try this hearty and comfort food-like White Bean, Rice and Chorizo Casserole made with fluffy Carolina® White Rice, a mix of cojita, ricotta, and Monterey Jack cheese, white beans, veggies, and spices. This loaded casserole is anything but bland or boring and is sure to be a fast favorite for your family.
Make mealtime less stressful by planning dinners for the week in advance. Casseroles are a great way to save time and cut down on the hassle because you can place all of the ingredients in a baking dish and let your oven do the work. Add this Southwest Chicken and Rice Casserole, this Mexican Rice Casserole with Green Chili, and this Canned Tuna Rice Puff to your weekly dinner rotation for simple and delicious meals the whole family will love.
Chorizo vs. Sausage
Mexican or Spanish chorizo is pork that is fully cooked and cured and comes in a variety of spicy or sweet options. In Mexican cuisine, it is often served for breakfast or is used as an ingredient in rice dishes or in burrito filling.
Sausage is a meat that is raw and spiced with fennel or anise, resulting in a different, less spicy flavor.
