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CHORIZO & PEPPER CASSEROLE

Active Time : 20 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • 1 pound ground chorizo or hot pork sausage
  • 1 15 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes with green chiles undrained
  • 1 10 ounce package frozen diced green peppers
  • 2 cups long grain white rice
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro optional
DIRECTIONS

In large skillet over medium heat, cook and crumble chorizo until no longer pink; drain.

Transfer to a large slow cooker. Add remaining ingredients except cheese and cilantro. Stir in 3 cups water.

Cook on HIGH 4-6 hours or LOW 6-8 hours or until rice is tender. Stir in cheese and cilantro just before serving.