White Bean, Rice and Chorizo Casserole
This hearty casserole dish made with chorizo, rice, and beans is a comforting and satisfying meal.
Casseroles
Oven-baked casseroles are an easy way to feed the entire family with a single dish. This White Bean, Rice, and Chorizo Casserole is a rich and comforting dish cooked with fluffy Blue Ribbon® rice, a blend of cojita, ricotta, and Monterey Jack cheese, white beans, vegetables, and spices. This loaded casserole is anything but plain or mundane, and it’ll swiftly become a family favorite.
Plan your weekly dinners ahead of time to make mealtime less stressful. Casseroles are an excellent method to save time and reduce bother because you can combine all of the ingredients in a baking dish and let your oven handle the rest.
Chorizo vs. Sausage
Mexican or Spanish chorizo is completely cooked and cured pork, available in a variety of spicy or sweet flavors. In Mexican cuisine, it is frequently eaten for breakfast or as a component in rice dishes or burrito filling.
Sausage is uncooked meat that has been seasoned with fennel or anise, resulting in a different, less spicy flavor.
Ingredients
- 2 cups Blue Ribbon® 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
Steps
This much-loved bean, rice, and chorizo casserole is ideal for a chilly day and is sure to satisfy the entire 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
To make a vegetarian recipe, leave out the chorizo and use veggie stock instead of chicken broth.
To emulate the sausage flavor, add 1 teaspoon smoked paprika and 1/3 cup sun-dried tomatoes.
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