Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound of chouriço sausage, sliced
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of smoked paprika
- Salt and black pepper to taste
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Casserole dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring the water to a boil. Add the rice, cover, and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
4. Add the red and green bell peppers and cook for 5-7 minutes or until they are tender.
5. Add the sliced chouriço sausage and cook for 5-7 minutes or until it is browned.
6. Add the can of diced tomatoes, smoked paprika, salt, and black pepper. Stir well and cook for 5-7 minutes or until the sauce is thickened.
7. In the casserole dish, layer the cooked rice and the chouriço mixture. Repeat until all the ingredients are used, ending with a layer of chouriço mixture on top.
8. Sprinkle the grated Parmesan cheese on top of the casserole.
9. Cover the casserole dish with aluminum foil and bake for 20-25 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 22g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 1000mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any type of sausage instead of chouriço.
- You can use canned crushed tomatoes instead of diced tomatoes.
Variations:
- You can add cooked black beans to the casserole for extra protein and fiber.
- You can add chopped kale or spinach to the chouriço mixture for extra nutrients.
- You can use different types of cheese, such as cheddar or mozzarella.
Tips and tricks:
- Make sure to slice the chouriço sausage thinly for even cooking.
- You can use a Dutch oven instead of a skillet to cook the chouriço mixture.
- You can add a splash of red wine to the chouriço mixture for extra flavor.
Storage instructions:
- Store the leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole in individual bowls or plates.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing.
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the casserole is too dry, add a splash of chicken or vegetable broth before baking.
- If the cheese is not melted and bubbly, broil the casserole for 1-2 minutes before removing from the oven.
Food safety advice:
- Make sure to cook the chouriço sausage thoroughly before adding it to the casserole.
- Store the leftover casserole in the refrigerator within 2 hours of cooking.
Food history:
- Chouriço sausage is a traditional Portuguese sausage made with pork, garlic, and paprika.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve the casserole as a main dish for dinner or lunch.
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Region: Portuguese