El Diablo Chorizo Casserole

• 2 cups chicken broth
• 1 cup basmati rice, uncooked
• 1 cup onion, diced
• 3 jalapeno peppers, diced
• 2 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 lb chorizo sausage, sliced
• 1 (12 ounce) jar salsa (HOT!)
• 1 (8 ounce) container sour cream
• 8 ounces monterey jack pepper cheese, shredded

1. Preheat oven to 350 degrees F.
2. Bring broth to boil in a medium saucepan.
3. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
4. In a large skillet over medium heat chorizo until no longer pink.
5. Add onion, garlic, and jalapenos and cook until soft.
6. In a medium mixing bowl add cooked rice, cooked chorizo and vegetables, salsa, cayenne pepper, turmeric and sour cream.
7. Mix well, place in casserole dish, and top with pepper-jack cheese.
8. Bake approximately 20 minutes or until cheese is bubbly.
9. Garnish with jalapeno slices.
10. Serve and enjoy.

chicken broth, basmati rice, onion, peppers, garlic, cayenne pepper, turmeric, chorizo sausage, salsa, sour cream, pepper cheese

Taken from www.food.com/recipe/el-diablo-chorizo-casserole-169427 (may not work)