Rice Pilaf with Chorizo Casserole

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I didn't use the cheese as it was not in the recipe. However, we loved it as is. Delish!

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This recipe is delicious. I added some smoked paprika to the wine sauce and also browned up some chicken thighs and added them. My family loved it, I will definitely make this again.

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I made it into a vegetarian casserole with Morning Star Farms Italian Sausage, vegetarian broth, and spiced it up a with some smokey paprika. It probably isn't anything like Rachel's but it was very good.

Also, I couldn't find the Manchego cheese in central Missouri so I used Montery Jack... at least Montery sounds spanish. ;

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Someone needs to speak to the person writing the recipes for the chefs. This is not the first time something has been left out of a recipe. I saw the show so I know that she grayed about a cup of Manchego cheese and stirred it into the casserole and a little more for putting on top (so maybe 1 1/2 cups altogether. Also she put the casserole in the oven and baked it after she put the cheese on it. The recipe doesnt say that it only gives the baking directions if you are reheating it.Thank goodness for the reviewers who help out a great deal. Substitutes for saffron (really there are none that produce the same flavor exactly are mexican saffron and tumeric (if using this use less it has a strong flavor. Trader Joe's has a little green bottle with real saffron for the cheapest I have seen it.It was AWESOME!!!Food Network writer's-if I did my job as well as you I'd be on the unemployment line.

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WOW! This was fabulous. It reminded me a bit of a chicken paella I had in Barcelona. I followed the recipe as is, but it's really difficult to find Spanish Chorizo in Central Virginia, so I found an online recipe that allowed me to make a reasonable facsimile yesterday. We made the casserole tonight. It was so wonderful - so many different flavors all standing out but melding together at the same time. I'm wishing I were still eating it. But the leftovers - TOMORROW! Thanks.

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I don't plan very well, so I made this for dinner tonight from the start. It was wonderful and could qualify for a 40-minute meal. I used 1/2 an Italian frying pepper with 1/2 a red pepper and added 1/2 a jar of diced roasted pepper to mix in with the onion and peas. I also added a few dashes of Penzey's Adobo to the veges as they cooked. If you use sherry, be sure to use extra-dry. It adds a nice flavor, but give it a chance to cook down. Also, make sure you brown up the orzo like Rachel showed on her show. It adds such a nice nutty flavor to the rice. I had real saffron threads - just a hint of warm flavor to the rice. I mixed the chorizo and rice instead of laying it on top and I also defrosted some deveined small shrimp, tucking them into the warm rice/vege mixture. Only cook them until they start to curl and turn pink - it was about 12-15 minutes in the oven. Thanks Rachel - if not for you we would've eaten take-out tonight.

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OMG!!! This was awesome!! Yes, the cheese was left out of the printed version, but I remembered it. My family went wild over it as did I and I brought the leftovers to work and my co-workers fought over it! Another fantastic receipt Rachael!!!

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This was a TOTAL waste of TIME and MONEY(saffron was very expensive.
DON'T EVEN BOTHER WE ATE IT JUST BECAUSE WE DON'T LIKE WASTING FOOD!!!

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I think it was Manchego cheese.

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This recipe looks amazing, but Rachael used cheese and it's not listed in the ingredients. Does anyone remember what cheese she used? I can't wait to try it!