Tomatillo Chorizo & Rice

with Tomatoes & Golden Raisins

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this dish, rice, tomatoes, spinach, and more are coated in our bright tomatillo sauce before being baked under a layer of rich chorizo and melty cheese, then topped with creamy dollops of sour cream.

Details

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

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, tomatillo sauce, tomatoes, raisins, and up to half the spice blend (you will have extra). Stir to combine. Add 1 cup of water to the tray. 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 with foil and bake 39 to 41 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 topped with the sour cream. Enjoy!