Last night’s dinner (German Pork Tacos) combined German flavours with a Mexican dish. Tonight, we’re flipping the fusion script a bit and building Mexican flavours into a French dish! So, we decided to make a gratin, which is (at its heart) a cheesey baked dish that’s a little crispy and brown on top…but with spicy chorizo, cilantro lime rice, and Tex/Mex cheeses to give it a distinctly Mexican feel. I hope you enjoy!
Time: 40 Minutes
- Arroz Rice (or other long grain white rice)
- Vegetables (We are using cherry tomatoes, red peppers, onion, roasted corn, and peas)
- Spices to your liking. We are using some habanero powder, cumin, and paprika.
- Cheese. We are using a blend of Cheddar and Monterey Jack
- Flour (equal amount as your butter for a roux)
- Preheat your oven to 350 degrees F.
- Start making your rice per the packaging instructions, and add in a little lime juice and sliced cherry tomatoes as it cooks.
- While the rice cooks, dice your veggies, and remove your chorizo from its casing.
- Heat a heavy bottomed (cast iron!) pan with some oil in it. When the oil is hot, add your veggies and chorizo, and sautee.
- When the rice is done, and the chorizo/veggies are cooked, add your seasonings, and stir to combine, and pour the entire mix into your gratin vessel (we’re using individual sized ramekins).
- In a sauce pan, melt some butter, and whisk in your flour. Then whisk in your milk, and allow it to thicken a bit.
- Pour the roux you made in your prior step atop your gratin rice/meat/veggie filling.
- Then, top your gratin with cheese, and put it in the oven for 20-25 minutes.
- Plate, devour, and enjoy!