April 27, 2024

Ancient Grain Chorizo Cazuela

Name: Ancient Grain Chorizo Cazuela
Prep time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup (180 g) ancient grain, such as freekeh, barley or farro (uncooked); 1 lb (454 g) fresh pork chorizo (Mexican-style), casings removed; 1 1/2 cups (250 g) fresh or frozen whole kernel corn; 1 can (540 mL) black beans, drained and rinsed; 1 pouch (227 mL) Frontera® Red Chile Enchilada Sauce; 1 can (284 mL) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained; 3/4 cup (45 g) chopped cilantro; 1 tsp (3 g) finely chopped garlic; 1 tsp (2 g) ground cumin; 1/2 tsp (1 g) chili powder; 1 cup (110 g) shredded Monterey Jack cheese; 3 scallions, thinly sliced; 2 large avocados, peeled, pitted and sliced; Tortilla chips, for serving (optional)

20

Prep Time Minutes
55
Total Time Minutes
14
Number of Ingredients
6
Servings

Tags:

Ro*tel®,
Casserole,
Main Dish,
Over 45 min,
Back to School,
Winter,
Spring,
Summer,
Fall,
Regional Flavours,
Frontera,
Pork,
Rice/Grain

Ingredients

1 cup (180 g) ancient grain, such as freekeh, barley or farro (uncooked)
1 lb (454 g) fresh pork chorizo (Mexican-style), casings removed
1 1/2 cups (250 g) fresh or frozen whole kernel corn
1 can (540 mL) black beans, drained and rinsed
1 pouch (227 mL) Frontera® Red Chile Enchilada Sauce
1 can (284 mL) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3/4 cup (45 g) chopped cilantro
1 tsp (3 g) finely chopped garlic
1 tsp (2 g) ground cumin
1/2 tsp (1 g) chili powder
1 cup (110 g) shredded Monterey Jack cheese
3 scallions, thinly sliced
2 large avocados, peeled, pitted and sliced
Tortilla chips, for serving (optional)

Directions

View photos

Step one

Preheat oven to 350°F (180°C).
Step two

Cook ancient grain according to package directions. Drain and keep warm.
Step three

Meanwhile, into large nonstick skillet set over medium-high heat, add chorizo and cook, stirring occasionally, for 5 to 8 minutes or until finely crumbled and browned. Drain rendered fat and transfer chorizo to large bowl.
Step four

Add corn to the skillet and cook, stirring frequently, for 4 to 6 minutes or until lightly browned. Transfer to the large bowl. Add cooked ancient grain, black beans, enchilada sauce, tomatoes and chilies, cilantro, garlic, cumin and chili powder; stir to combine. Transfer to 9-inch (23 cm) square baking dish. Sprinkle with Monterey Jack cheese.
Step five

Bake for 20 to 25 minutes or until bubbly and golden, and cheese is melted.
Step six

Garnish with scallions. Serve with avocado and, if using, tortilla chips.