Cal Smart Chipotle-Honey Chorizo Bowls
with Green Onion Rice
This hearty chorizo bowl is full of wholesome goodness! We even snuck some spinach into the chorizo mix for an added veggie boost. Pickled radishes and a sweet and spicy chipotle-honey sauce brighten each bite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 unit(s)
Honey
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
3 unit(s)
Radish
2 unit(s)
Green Onion
160 g
Sweet Bell Pepper
1 tsp
Garlic Salt
28 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, thinly radishes.Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl. Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.) Microwave in 15-sec increments, stirring between each, until salt dissolves.Add radishes to pickling liquid. Season with pepper, then stir to combine. Place in the fridge to cool.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat, then transfer to a plate.
Reheat the same pan over medium. When the pan is hot, add 1 tsp (2 tsp) oil, then chorizo. Season with remaining garlic salt and pepper. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min. Remove from heat, then cover to keep warm.
Fluff rice with a fork, then stir in half the green onions. Divide green onion rice between bowls. Top with chorizo, peppers, radishes and some pickling liquid.Drizzle chipotle-honey sauce over top.Sprinkle with remaining green onions.
