Oven-Baked Tomatillo Chorizo & Rice with Tomatoes & Golden Raisins
Ready to Cook

Oven-Baked Tomatillo Chorizo & Rice

with Tomatoes & Golden Raisins

55 MIN
4 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! 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.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Oven-Baked Tomatillo Chorizo & Rice with Tomatoes & Golden Raisins
Title
  • 18 oz Pork Chorizo
  • 1 cup Long Grain White Rice
  • 5 oz Baby Spinach
  • ⅔ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • ½ lb Grape Tomatoes
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 3 Tbsps Golden Raisins
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
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 trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, rice, tomatillo sauce, tomatoes, raisins, and spice blend. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Add the chorizo & bake the trays
2 Add the chorizo & bake the trays

Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the trays 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.

Finish & serve your dish
3 Finish & serve your dish

Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked trays topped with the sour cream. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
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 trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, rice, tomatillo sauce, tomatoes, raisins, and spice blend. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Add the chorizo & bake the trays

Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the trays 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.

Add the chorizo & bake the trays
Finish & serve your dish
3 Finish & serve your dish

Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked trays topped with the sour cream. Enjoy!

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