The smoky chorizo infuses every bite of rice with rich flavor, while the baked method ensures tender, fluffy grains. Bonus: it’s a set-it-and-forget-it style recipe—perfect for busy weeknights. All you have to do is saute the chorizo and shallots, then dump everything in a pan and bake! But here’s the real secret: choosing U.S.-grown long… The post Oven Baked Spanish Rice and Chorizo appeared first on Kroll's Korner.
