Casseroles > Spanish

Chorizo de Bilbao and Rice Casserole Recipe

Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 pound of Chorizo de Bilbao, sliced
- 1/2 cup of frozen peas
- 1/4 cup of chopped parsley

Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.

4. Add the red and green bell peppers and cook for another 3-4 minutes, or until the peppers are tender.

5. Add the diced tomatoes, paprika, cumin, salt, and black pepper. Stir to combine and let simmer for 5 minutes.

6. Add the sliced Chorizo de Bilbao and frozen peas to the skillet. Stir to combine.

7. In the baking dish, spread the cooked rice evenly on the bottom.

8. Pour the Chorizo de Bilbao mixture over the rice.

9. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until heated through.

10. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.

11. Sprinkle chopped parsley over the top of the casserole.


Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 380
Fat: 20g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 960mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 4g
Protein: 15g

Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Red or yellow onion can be substituted for white onion.
- Red or yellow bell pepper can be substituted for green bell pepper.
- Andouille sausage can be substituted for Chorizo de Bilbao.

Variations:
- Add cooked shrimp to the casserole for a seafood twist.
- Use quinoa instead of rice for a gluten-free option.
- Add a can of drained and rinsed black beans for extra protein and fiber.

Tips and tricks:
- Be sure to slice the Chorizo de Bilbao thinly for even cooking.
- If you prefer a spicier casserole, add a pinch of cayenne pepper to the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve the casserole in individual bowls or on a large platter.

Garnishes:
Sprinkle chopped parsley or cilantro over the top of the casserole.

Pairings:
Serve with a side salad or crusty bread.

Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue to cook until tender.
- If the casserole is too dry, add a splash of chicken broth or water before baking.

Food safety advice:
- Be sure to cook the Chorizo de Bilbao to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Chorizo de Bilbao is a type of Spanish sausage that is typically made with pork and paprika. It is named after the city of Bilbao in the Basque Country.

Flavor profiles:
This casserole has a smoky and slightly spicy flavor from the Chorizo de Bilbao and paprika. The sweetness of the bell peppers and tomatoes balances out the dish.

Serving suggestions:
Serve this casserole as a main dish for dinner or as a hearty lunch.

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Region: Spanish

Taste: Savory, Spicy, Tangy, Aromatic, Hearty