Cal Smart Southwest Chorizo Skillet
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Cal Smart Southwest Chorizo Skillet

Cal Smart Southwest Chorizo Skillet

with Charred Corn Wild Rice and Pico de Gallo

This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced chorizo. Hot peppers offer a mild heat that's tempered by pico de gallo!

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

½ cup

Wild Rice Medley

113 g

Corn Kernels

7 g


1 unit(s)

Chicken Broth Concentrate

1 unit(s)


1 tbsp

Southwest Spice Blend

1 unit(s)

Hot Pepper

1 unit(s)


1 unit(s)

Red Onion

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber8 g
Protein29 g
Cholesterol105 mg
Sodium1540 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium125 mg
Iron3.75 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 Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook wild rice

Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.

Char corn

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 4-5 min.Transfer charred corn to a plate.

Prep and make pico de gallo

Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Zest, then juice half the lime. Cut remaining lime into wedges. Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.

Cook chorizo and veggies

Return the same pan (from step 2) to medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add chorizo and remaining onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Finish chorizo

Add Tex-Mex paste and Southwest Spice Blend to the pan with chorizo and veggies. Cook, stirring often, until fragrant, 30 sec.Add 1/2 cup (2/3 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper.

Finish and serve

Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice. Season with salt and pepper, then fluff with a fork until butter melts. Divide charred corn wild rice between plates. Top with chorizo mixture, then pico de gallo. Squeeze a lime wedge over top, if desired.

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