Our family says, "This is like Grandma's Texas Hash."
Anyone who didn't grow up in Texas is going to think of something like Corned Beef Hash and say, "What? Hash has chopped potatoes." But in Texas, it has rice instead. And ground beef. And a Mexican flair, if you are lucky.
After being introduced to the Davis family Texas Hash, I tried the recipe below and then began adapting it for our family's preferences. I like the raisins but the rest of the family — not so much. (Lines are through items I just don't include.)
I double the recipe and simmer it for 20-30 minutes on the stovetop. For one thing our chorizo comes in 1 pound frozen packages from a local butcher. For another, we like leftovers!)
1/2 pound good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced
2 small tomatoes, preferably Roma, chopped (or canned, diced tomatoes)
1 medium red skinned potato, diced
1/2 medium green bell pepper, chopped
3/4 cup uncooked rice
1 tablespoon chili powder
1/2 teaspoon cumin seeds, toasted and ground (I just use ground and move on)
1-3/4 cups unsalted beef or chicken stock (I use 2 cups)
2 tablespoons chopped cilantro
Preheat oven to 350 degrees F.
In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
Add the onion, garlic, tomatoes, celery, potato and bell pepper to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
Add the rice, currants, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, cover the dish, and bake casserole for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender.
Remove the casserole from the oven and stir in the peanuts and cilantro. Serve the casserole immediately.