Ready to Cook

Oven-Baked Spanish Chorizo Rice

with Peppers & Creamy Fig Sauce

50 MIN

2 Servings

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From the Test Kitchen

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! Here, we're calling on the bold, bright flavors of Spanish cuisine by coating our rice, spinach, and roasted peppers in a blend of traditional spices like paprika, cumin, and more, then baking it all under a layer of rich chorizo. You'll finish the dish with a drizzle of creamy fig sauce and tangy pickled peppers.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
½ cup Long Grain White Rice
1 8-Oz Can Tomato Sauce
1 oz Sliced Roasted Red Peppers
½ oz Sweety Drop Peppers
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
3 oz Baby Spinach
2 Tbsps Mayonnaise
1 Tbsp Fig Spread
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Wash and dry the spinach. In the tray, combine the spinach, rice, tomato sauce, roasted red peppers, and spice blend. Stir to combine. Add 1/2 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

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 40 to 45 minutes, or until the rice is tender and the chorizo is cooked through. Remove from the oven.

3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and fig spread. Serve the baked tray topped with the sauce and sweety drop peppers. Enjoy!