El Diablo Chorizo Casserole - cooking recipe

Ingredients

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

Preparation

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