Chorizo & Pepper Casserole
In large skillet over medium heat, cook and crumble chorizo until no longer pink; drain.
Transfer to a large slow cooker. Add remaining ingredients except cheese and cilantro. Stir in 3 cups water.
Cook on HIGH 4-6 hours or LOW 6-8 hours or until rice is tender. Stir in cheese and cilantro just before serving.
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