18.8-ounce packageMinute Ready to Serve Brown Rice & Quinoa(about 2 cups cooked)
¾cupshredded Mexican cheese blenddivided
Sour cream as garnish
Preheat oven to 375° F. In a medium bowl, stir together pre-cooked rice and quinoa blend, ¼ cup cheese and one egg. Press into bottom of greased 9-inch pie dish to form crust. Bake 12 minutes, until lightly browned. Remove from oven and cool on wire rack.
Meanwhile: Cook chorizo in a pan over medium-high heat for 6-8 minutes, breaking up as it cooks. Drain into a fine mesh strainer and press with a spatula to discard oil. Cool meat slightly.
Stir together remaining cheese, eggs, cooked chorizo, and rest of ingredients in a medium bowl. Whish until well combined. Pour into prepared quinoa crust (not filling past ¼-inch from top) and place in center of oven. Bake 25-30 minutes, or until lightly browned and center is mostly set. Place on wire rack and cool 10 minutes before serving. Garnish with sour cream.