Chorizo And Tomato Casserole - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.