Oven Baked Rice with Portuguese Style Chourico Sausages, Garlic, Onions & Peppers with Pimento Paste. Serve the Whole Chourico Rice Bake Tray at the table after fluffing or individually plate. The leftovers make for a really good Fried Rice too.
Chourico Rice Bake Ingredients
The main ingredients in a Chourico Rice bake are Chourico Sausages, Vegetables, Rice & Liquids. Check out the Rice Bake recipe for more in depth information on just the Rice Bake.
The same technique is used here. With the Vegetables consisting of Onions, Peppers & Garlic along with some Pimento Paste. Same Seasoning with Smoked Paprika & Parsley added in. Tomato Juice & Lemon Juice replaces some of the water.
Chourico Sausage
Use two or more store bought or homemade Chourico Sausages, chopped down to the desired size. These are Portuguese Chourico Sausage and are very versatile and flavorful for numerous dishes. They really hit nice with loaded flavors. Good Quality Chourico Sausages is really going to add that something else.
Portuguese Chourico Sausages
These are the sweet or mild kind with extra heat being added in through the Black & White Pepper or optionally using Hot Pimento Paste.
Depending on the Chourico Sausages you have, adjust your heat accordingly.
Chourico Sausages
Not all Portuguese Chourico is made the same. You are looking for Chunky bits of Pork, not ground. With marbling of Fat and a Red Paste. They come in Sweet/Mild or Hot.
Homemade Chourico Sausages
Amazing Homemade Chourico Sausages and for this recipe you don’t have to stuff into skins, just include the raw Chourico Meat.
Vegetables
Use 3 Cloves of Garlic, 1 Onion with 1/2 a Red & Green Bell Pepper. This combination is just excellent in a Rice Bake and pairs up well with Sausages.
Chourico Rice Bake Vegetables
- 3 Cloves Chopped Garlic
- 1 Diced Onion
- 1/2 a Diced Green & Red Bell Pepper
Rice
Any medium to long Grain Rice will work. No need to wash or rinse the Rice, just measure it out and set it aside. Add Rice after the Vegetables have softened.
Basmati Rice
2 Cups of Basmati Rice in a bowl and set aside until needed to cook for about 1–2 minutes before adding in the Liquids.
Liquids
The liquids used in the Chourico Rice Bake is the Standard Chicken Broth with 1/4 C of Pimento Paste & Lemon Juice and 1/2 C of Tomato Juice to displace the Broth.
First add Hot Water with the Bouillon cubes and use a fork to press them down and help dissolve them or crumble the bouillon cubes into the water. This will ensure that there are no large pieces of Bouillon in the mix and that they dissolve quickly. Then add everything else in.
Chourico Rice Bake Liquids
Combine into a Bowl and set aside until needed.
- 2 Maggi Chicken Bouillon Cubes
- 2 Cups of Hot Water
- 1/2 C Tomato Juice
- 1/4 C Pimento Paste & Lemon Juice
- 1 Tbl Smoked Paprika & Parsley
- 1/2 Tbl Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp White Pepper
Pimento Paste
Pimento paste is added in for extra flavor. There are two kinds you can pick up, Sweet & Hot.
I pick up the Sweet and add extra heat in through Black & White Pepper. If you want a spicy Chourico Rice Bake, use Hot Pimento Paste. Even Spicier, combine with Hot Chourico Sausages.
Chourico RICE BAKE SEASONING
The seasoning used for the Chourico Rice Bake is the same as the standard Rice bake, with Smoked Paprika & Parsley added. Use 1 Tbl each with the Salt & Pepper.
Salt & Pepper Seasoning
- 1/2 Tbl Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp White Pepper
How to Cook Chourico Rice Bake
It’s best to have everything ready to go. Use 3 Bowls to hold the Rice, Liquids & Seasoning, and Vegetables with Chopped or Torn Chourico Sausages.
Chourico Sausages
Cook over medium heat, Chourico Sausages in Extra Virgin Olive Oil to assist in rendering some of the Fat out and flavoring the Oil. Just for a few minutes.
SAUTÉ THE VEGETABLES
Add and Sauté the Vegetables until softened over medium heat. Just a few minutes.
Vegetables are Garlic, Onions, Mixed Peppers.
COOK THE RICE IN FAT
Add in the unwashed Rice and cook for 1 – 2 minutes. Mixing well so that each grain can get coated in fat.
Basmati Rice is used.
ADD LIQUIDS
Turn the heat up to max and add the Liquids along with any Seasonings and bring to a boil.
Ensure the bouillon cubes are completely dissolved.
BAKE THE RICE
Empty into a Casserole Dish, cover and bake in a preheated oven at 400 F – 450 F for 40–45 minutes.
When it is done baking, remove and let rest while still covered for 15–20 minutes before fluffing the Rice to serve.
Rest & Fluff
Scrape the bottom and sides and toss the Rice well. Serve the whole tray at the table or individually plate to serve.
Chourico Fried Rice
Leftovers are fantastic as Fried Rice, too. Just heat the Wok up really hot over max heat and add the Rice. Keep tossing it around until heated through and serve. It already has the Fat, Seasoning and Vegetables in it. Just heat it through and you’re good.
Equipment
- 1 Sauté Pan or Deep Skillet, Wok, Saucepot
- 1 Casserole Dish larger than a 2 1/2 quarts
- 3 Bowls for the Seasoning & Liquids, Vegetables, Rice
Ingredients
- 2 Links Chourico Sausage - or more, Torn or Chopped to desired size
- 2 C Hot Water
- 2 Cubes Maggi Chicken Bouillon
- 2 C Basmati Rice - or any Medium to Long grain
- 1/2 C Tomato Juice
- 1/4 C Sweet Pimento Paste & Lemon Juice - or Hot Pimento Paste for Spicy
- 1/4 C EVOO
- 3 Cloves Garlic - Chopped
- 1 Large Onion - Diced
- 1 Med Red Bell Pepper - Or Half Green & Red Bell Peppers
- 1 Tbl Smoked Paprika & Parsley
- 1/2 Tbl Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp White Pepper
Instructions
- Preheat the oven to 400 F – 450 F. Rack in middle position.Combine Hot Water & Bouillon Cubes and press with a fork to assist in dissolving the Cubes, or crumble the Cubes into the Water. Add in Tomato Juice, Lemon Juice & Pimento Paste along with Smoked Paprika, Sea Salt, Black & White Pepper. Set this aside until needed. Measure out 2 Cups of Rice and set aside. Prepare the Diced Onions & Bell Pepper with Chopped Garlic, set aside.
- When the oven is preheated, place a Pan on medium heat with Extra Virgin Olive Oil. Chop the Chourico to desired size and add it to the Pan, cook for a few minutes. Add the Vegetables. Cook for a few minutes before adding in the Rice. Cook for 1–2 minutes before adding in the Liquids.Bring this to a boil over max heat and pour into the Casserole Dish. Place into the oven covered for 40–45 minutes.
- Remove from the oven and let rest 15–20 minutes. Afterward, scrape the bottom and sides and toss the Rice well. Serve the whole tray or individually plate and serve.