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Baked Mexican Rice

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 55 min
  • $
Gatheredtable
adapted fromJames Beard

Ingredients

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 pound chorizo
  • 1/3 cup extra virgin olive oil
  • 1 cup white rice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 4 ounce button mushrooms
  • 1 1/2 cups chicken stock

Directions

Prep: 1. Chop: onion, garlic, chorizo. 2. Set stock to simmer. 3. Preheat oven to 350. Make: 1. In an ovenproof pan: sauté onion and garlic in olive oil until just soft. 2. Add the rice and seasonings and brown lightly. 3. Add mushrooms and chorizo and enough warm stock to come above the rice. 4. Cover with a tight lid and bake in a 350°F oven until the liquid is completely absorbed, about 35 min.

Goes great with these recipes

Mexican Slaw
Grilled Mexican Street Corn
Tomato and Mango Salad with Chiles
Charred Corn and Avocado Salad
Chile Lime Cabbage Slaw
Corn and Tomato Salad

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