Chorizo and Rice Casserole

I love chorizo.  I may have mentioned this little fact before.  In case I haven't, let me reiterate...I LOVE chorizo!  When I saw a posting for Chorizo and Rice Dressing on Nibble Me This, I got an idea.  Oh, yes, that would be a fine dressing or stuffing, but I'm not in the mood to stuff anything....so what's a girl to do?  Well, this girl just adapted it into a casserole and/or lovely side dish.  It was spicy, it was light, it was perfect!  Now, don't get too hung up on the ingredients...if you don't want to use a jalapeno, leave it out.  If you want it to be even spicier, add a Serrano pepper.  My point is (and I've forgotten to remind you all of this lately) create what works best for your tastes!  Build the dish to your liking...it's your canvas remember??  Now paint away!!

Chorizo and Rice Casserole
Adapted from Chris at Nibble Me This
Printable Recipe 
Ingredients:
1 teaspoon olive oil
1 jalapeno pepper, stem removed, seeded, and chopped
1 red bell pepper, stem removed, seeded, and chopped
1 garlic clove, minced
Salt and Pepper
1/2 lb Mexican Chorizo (the bulk stuff, not the already cooked kind...like ground beef looking)
3 cups cooked rice
3 green onions, chopped
2 Tablespoons sour cream

Directions:
Preheat oven to 375.  Spray a small baking dish with non-stick spray.

In a non stick skillet, over medium heat, add the olive oil.  Add the jalapeno and red pepper and let cook about 3 minutes; season with salt and pepper.  Add the garlic and cook for 30 seconds.  Now add the chorizo, breaking it up with a wooden spoon, and cook until cooked through, about 3-5 minutes.  Remove from heat and toss with rice.  Stir in sour cream.  Pour into prepared pan and place in oven.  Let cook 10 minutes...just until everything is nice and warm! Enjoy!