One-Pan Chorizo Rice Bake

Steps

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1. 1
   Prepare the vegetables by chopping the onion, poblano pepper, and Holland peppers into chunks.
   ▶ ≈0:49
2. 2
   Add the chorizo to a cast iron pan over medium heat and break it apart as it cooks, allowing it to render its fat and color for about 3 minutes.
   ▶ ≈1:43
3. 3
   Add the chopped vegetables to the pan with the chorizo and let everything cook together.
   ▶ ≈2:48
4. 4
   Stir in the minced garlic and smoked paprika, mixing well until fragrant.
   ▶ ≈3:00
5. 5
   Add the canned diced tomatoes and rice, stir quickly to combine, then let sit for 2-3 minutes to allow the rice to absorb the flavors.
   ▶ ≈3:20
6. 6
   Pour in the chicken broth and season with salt and pepper, stirring carefully to combine everything without spilling.
   ▶ ≈3:40
7. 7
   Bring the mixture to a simmer on the stovetop, then cover with the cast iron lid and transfer to a 400°F oven for 20 minutes.
   ▶ ≈4:03
8. 8
   Remove from the oven and check the rice, then top generously with cheese.
   ▶ ≈4:19
9. 9
   Return the pan to the oven for an additional 5 minutes until the cheese is fully melted and golden.
   ▶ ≈4:43
10. 10
    Remove from the oven, garnish with fresh cilantro and a squeeze of lime juice, then serve.
    ▶ ≈5:03