Recipe courtesy of Bobby Flay
Total:
2 hr 10 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.

Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.

Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.

*Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.

IDEAS YOU'LL LOVE

Lettuce Wedge with Blue Cheese Dressing

Recipe courtesy of Trisha Yearwood

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy of Giada De Laurentiis

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Blue Cheese Dressing

Recipe courtesy of Alton Brown

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Wild Rice Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking