Recipe: Chorizo-Rice Casserole

Hi Bonnie:-) This recipe is not exactly what you are looking for but I thought you could play with it and see if you can come close to what you want. I have also posted a recipe, at this site, for Spanish (Mexican) Rice from my dear friend Emma that has potatoes in it as well. Again, you would have to play with the recipe some to get close to what you are looking for. This recipe (Chorizo-Rice Casserole) calls for 2 small Roma tomatoes. My recipe for Spanish Rice calls for a small amount of tomato sauce. I am thinking that in either recipe you could try using Goya brand Sazon (coriander and annato) seasoning to get the yellow color you are looking for, or instead of the tomato sauce in my Spanish Rice recipe. You could also try using Achiote Paste, which I used when I tried a Mexican recipe for Posole from a guy from Mexico which was posted at this site. (My apologies but I can't remember his name.) I think that either of these two seasonings would give you the yellow color you are looking for but each would probably provide a different flavor. Another alternative would be to use some tumeric when you cook your rice. This also gives a yellow color to rice but without too much flavor, in my opinion. In my recipe, you would have to add Chorizo and a can of drained and rinsed pinto or black beans. In this recipe you might want to omit the currants and peanuts (and anything else that isn't in what you buy) and add a can of drained and rinsed pinto/black beans. Good luck with whatever you decide to try, Bonnie:-)!!

Chorizo-Rice Casserole
From Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison

"This casserole is something of a cross between a Tex-Mex picadillo and a Cajun Jambalaya."

1/2 lb. good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced
2 small tomatoes, preferably Roma, chopped
2 celery ribs, chopped
1 medium red skinned potato, diced
1/2 medium green bell pepper, chopped
3/4 c. uncooked rice
1/2 c. currants or raisins
1 Tbl. chili powder
1/2 tsp. cumin seeds, toasted and ground
1 3/4 c. unsalted beef or chicken stock
1/2 c. chopped roasted, salted peanuts
2 Tbl. chopped cilantro

Preheat oven to 350 degrees F.

In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 Tbl. Add the onion, garlic, tomatoes, celery, potato and bell pepper to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender. Add the rice, currants, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, cover the dish, and bake casserole for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender.

Remove the casserole from the oven and stir in the peanuts and cilantro. Serve the casserole immediately.