Chorizo And Tomato Casserole
- 7 oz basmati rice, or other long-grained rice
- 6 None tomatoes, sliced
- 2 None zucchinis, sliced
- 3 None onions, peeled and cut into thin rings
- 5 oz chorizo, skin removed, sliced
- 1/2 cup vegetable stock
- 3 tbsp olive oil
- 4 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary
- Preheat the oven to 400u0b0F. Cook the rice in boiling salted water according to package instructions. Drain rice and spread in a greased ovenproof serving dish. Arrange the tomatoes, zucchini, onions and chorizo alternately on top. Season with salt and black pepper, pour in the stock and drizzle over 2 tbsp oil. Bake for 30 mins.
- Sprinkle over the thyme and rosemary and bake for 10 mins, covering with kitchen foil if it is browning too quickly. Remove from the oven and drizzle with 1 tbsp oil.
basmati rice, tomatoes, zucchinis, onions, chorizo, vegetable stock, olive oil, thyme, rosemary
Taken from recipes-plus.com/api/v2.0/recipes/17433 (may not work)