Ingredients
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1
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cup
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Blue Ribbon® White Rice
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|
1
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Tbsp
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vegetable oil
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|
1
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each
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minced garlic
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|
1
|
|
red bell pepper, chopped
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|
1
|
|
yellow onion, chopped
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|
1
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pkg
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(12 oz.) chorizo, casing removed
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|
|
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non-stick cooking spray
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8
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oz
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queso fresco, crumbled and divided
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Cooking Directions
Prepare rice as per package directions. Preheat oven to 350° F. Heat oil over medium heat in a large non-stick skillet. Add garlic, bell pepper and onion. Sauté 2 minutes. Add chorizo and cook 10 more minutes, or until chorizo is fully cooked. Stir in cooked rice. Coat a 9x13-inch casserole dish with non-stick cooking spray. Place ½ rice mixture in dish, top with ½ cheese. Repeat layer of rice and cheese. Cover and bake 15 minutes.