Recipes / Chorizo Spanish Rice Casserole

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Chorizo Spanish Rice Casserole



  • 1 1/2 pounds Chorizo
  • 3 1/2 cups Furmano's Whole Peeled Tomatoes
  • 1 each Green Pepper, Diced
  • 1 each Red Onion, Diced
  • 1 cup Sangria
  • 8 ounces Chicken Broth
  • 2 cups Long Grain Rice
  • 1 tablespoon Salt
  • As Needed Black Pepper
  • 1 clove Garlic, Chopped
  • 2 tablespoons Olive Oil
  1. Cut the chorizo into 4-6 inch lengths and brown it in a heavy casserole pan in some olive oil. Do not cook all the way through. Remove from pan.
  2. Add the uncooked rice, onion and peppers to the pan. Add the Sangria to deglaze.
  3. Break up the Furmano's Whole Peeled Tomatoes by hand, then add the tomatoes with the salt pepper, garlic and water.
  4. Mix the ingredients thoroughly and add the browned chorizo.
  5. Cover with the lid or aluminum foil and bake in a 350 degree preheated oven for 45 minutes to an hour. Serve hot.