Brown Rice, Mushroom and Chorizo Stuffing Casserole with Roast Chicken
Enjoy this wholesome and delicious chicken and rice stuffing dish with homemade gravy any time of the year.
Stir together cumin, oregano, chili powder, brown sugar, salt and pepper; rub all over the chicken and inside the cavity. Place chicken in a large resealable plastic bag.
Whisk together orange juice, lemon juice, lime juice, oil and garlic; pour into bag. Seal and place bag on a tray or in a bowl (to catch any leaks). Refrigerate for at least 8 hours or up to 1 day.
Preheat oven to 400˚F. Arrange onions, celery and carrots in a small roasting pan fitted with a rack. Remove chicken from marinade. Tie legs together with kitchen string; tuck wings underneath. Place chicken, breast side up, in roasting pan on rack. Pour marinade over chicken.
Roast for 60 to 75 minutes or until meat thermometer inserted into the thickest part of inner thigh without touching bone registers 165°F. Transfer chicken to cutting board; tent loosely with foil for 15 minutes. Reserve juices in the pan.
Meanwhile, cook rice according to package directions.
Melt 1 tbsp butter in a large skillet set over medium heat; cook chorizo for 8 to 10 minutes or until browned and cooked through. Transfer to large 13- x 9-inch baking dish.
Increase heat to medium-high. Add remaining butter to skillet; cook onion, celery and mushrooms for 5 to 8 minutes or until mushrooms start to brown. Add to baking dish with chorizo. Stir in rice, broth, Parmesan and cilantro. Drizzle with 1/4 cup reserved pan juices. Cover and bake in 400˚F oven for 25 to 30 minutes or until heated through.
Set roasting pan with remaining juices over medium heat on the stovetop. Mash veggies in pan. Pour in wine; stir, using a wooden spoon to scrape up any brown bits in bottom of pan. Bring to boil; boil for 2 minutes.
Stir in broth; return to boil. Whisk together 1/4 cup water and flour until smooth; whisk into pan. Bring to boil; cook for 3 to 5 minutes or until slightly thickened. Stir in cream. Reduce heat to medium-low; cook for 5 to 8 minutes or until sauce is thickened. Strain gravy through a fine-mesh strainer. Slice chicken; serve with stuffing and pan sauce.
Serve with a side of steamed green beans if desired.
Who says stuffing is only for the holidays? Treat yourself and your family to this Brown Rice, Mushroom and Chorizo Stuffing Casserole with Roast Chicken made with Mahatma® Whole Grain Brown Rice for dinner at any time. This isn’t your typical stuffing though, this tasty version is made with brown rice instead of bread and adds chorizo for a slightly spicy version that’s loaded with flavor. The homemade pan sauce made with white wine, chicken broth, flour, and heavy cream brings it all together beautifully for a lovely meal the whole family will love.
While you don’t have to wait for the holidays to enjoy this delicious and fluffy stuffing dish, this recipe is certainly a great addition to any holiday feast. If you want to include this dish in your Thanksgiving spread, just substitute the chicken for a turkey and done! A perfect Thanksgiving meal for sharing on the holiday itself or at the office potluck. Love classic holiday meals with a twist? Try this Rice with Cranberry-Ancho Sauce and this Green Bean Rice Casserole made with Mahatma® Parboiled Rice for a delicious spin on your holiday favorites.
For Thanksgiving, substitute turkey for chicken; serve with cranberry sauce spiked with a splash of tequila.