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Tex-Mex Chorizo & Rice Bake
with Spinach, Tomatoes & Tomatillo Sauce
Active:
5m
Total:
55m
Rice, tomatoes, spinach, and more are coated in bright tomatillo sauce before being baked in an aluminum tray under a layer of rich chorizo and melty cheese, then topped with creamy dollops of sour cream.
Details
Rice, tomatoes, spinach, and more are coated in bright tomatillo sauce before being baked in an aluminum tray under a layer of rich chorizo and melty cheese, then topped with creamy dollops of sour cream.
Nutrition per serving
Ingredients
10 oz
Pork Chorizo
½ cup
Long Grain White Rice
3 oz
Baby Spinach
⅓ cup
Tomatillo-Poblano Sauce
¼ cup
Sour Cream
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
4 oz
Grape Tomatoes
2 tbsp
Golden Raisins
1 tbsp
Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. In the prepared tray(s), combine the spinach, rice, tomatillo sauce, tomatoes, raisins, and half the spice blend (you will have extra). Stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chorizo & bake the tray
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray(s) with foil and bake 38 to 40 minutes, or until the rice is tender and the chorizo is cooked through. Leaving the oven on, remove from the oven.
step 3
Finish & serve your dish
Carefully remove the foil. Evenly top with the cheddar and monterey jack. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked tray(s) topped with the sour cream. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray(s) with a drizzle of olive oil. In the prepared tray(s), combine the spinach, rice, tomatillo sauce, tomatoes, raisins, and half the spice blend (you will have extra). Stir to combine. Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chorizo & bake the tray
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray(s) with foil and bake 38 to 40 minutes, or until the rice is tender and the chorizo is cooked through. Leaving the oven on, remove from the oven.
step 3
Finish & serve your dish
Carefully remove the foil. Evenly top with the cheddar and monterey jack. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked tray(s) topped with the sour cream. Enjoy!
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