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Tex-Mex Chorizo Bowls

Tex-Mex Chorizo Bowls

with Sour Cream and Feta
4.5(74)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
860 kcal
Protein
: 
34g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Milk
  • Sulphites
  • Mustard
  • Wheat
  • Sesame
  • Crustaceans
  • Egg
  • Sulphites
  • Fish
  • Milk
  • Soy
  • Tree nuts
  • Gluten
  • May contain traces of allergens
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Chorizo Sausage, uncased

43 mL

Creamy Dressing

(Contains: Egg, Milk)

½ cup

Tomato Salsa

(May contain traces of: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)

1 unit(s)

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Wheat, Sesame, Sulphites, Milk, Soy, Tree nuts, Triticale, Peanuts)

1 unit(s)

Tomato

½ unit(s)

Lime

1 tsp

Garlic Powder

(May contain traces of: Mustard, Wheat, Sesame, Sulphites, Milk, Soy, Tree nuts, Triticale, Peanuts)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Pepper*

1 tbsp

Oil*

½ tsp

Salt*

Calories860 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber6 g
Protein34 g
Cholesterol115 mg
Sodium2190 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.

 

Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Cut half the lime (whole lime for 4 ppl) into wedges. 
  • Cut tomato into 1/2-inch pieces.
  • Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
Cook chorizo
3
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. 
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
  • Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
  • Transfer chorizo to a plate, then cover to keep warm.
Cook peppers
4
  • Reheat the same pan over medium-high. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. 
  • Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. 
Finish rice
5
  • Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
  • Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
Finish and serve
6
  • Season tomatoes with salt and pepper, then toss to coat.
  • Divide rice between bowls. Top with chorizo and tomatoes.
  • Dollop creamy dressing over top, then sprinkle with feta.
  • Squeeze a lime wedge over top, if desired.
7

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**

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