Dinner for 8

Chorizo Rice Stuffed Pumpkin

Name: Chorizo Rice Stuffed Pumpkin
Total time: 150 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 large yellow onion; kosher salt and freshly ground black pepper; 8 oz mexican pork chorizo; 3 cloves garlic; 1 1/2 cups long grain rice; 3 cups chicken broth; 1 3-4 pound whole pumpkin or winter squash; 4 oz goat cheese; 1/3 cup raisins; 1/2 cup heavy cream; thinly sliced scallions; lemon wedges

A pumpkin holds creamy chorizo rice with goat cheese and raisins, then roasts until tender.

$1.73per serving $

150 minstart to table

8servings

Spanish Budget Family Dinners Fall

Ingredients

2 tbsp olive oil
1 large yellow onion
kosher salt and freshly ground black pepper
8 oz mexican pork chorizo
3 cloves garlic
1 1/2 cups long grain rice
3 cups chicken broth
1 3-4 pound whole pumpkin or winter squash
4 oz goat cheese
1/3 cup raisins
1/2 cup heavy cream
thinly sliced scallions
lemon wedges

Steps

Heat the oven to 375 F and cut a lid from the pumpkin before removing its seeds.
Cook the rice in the chicken broth for 20 minutes, until tender.
Cook the onion in olive oil in a large skillet for 5 minutes, then add chorizo and cook until it reaches 160 F.
Stir in the garlic, cooked rice, raisins, heavy cream, salt, pepper, and half the goat cheese.
Fill the pumpkin with the rice mixture, replace the lid, and bake on a large baking sheet for 90 minutes.
Top the pumpkin with the remaining goat cheese, scallions, and lemon juice before serving.

Main ingredient on sale this week? See what to make with bratwurst and other fresh sausage on sale.