Cheesy BBQ Chorizo Bowls
with Buttery Charred Corn and Rice
Bowls are perfect for quick weekday meals and this one will be a hit with the whole family! Ground chorizo is tossed in BBQ sauce, then spooned over buttery rice. Charred corn adds some extra comfort to this bowl!
The quantities provided above are averages only.
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
1 tbsp
BBQ Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
¾ cup
Parboiled Rice
1 unit(s)
Green Onion
113 g
Corn Kernels
1 unit(s)
Tomato
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
56 g
Spring Mix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add rice, 3/4 tsp (1 1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- Pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5-6 min.
- Transfer charred corn to a plate.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- When corn is done, return the pan to medium-high.
- Add chorizo. Cook, breaking up chorizo into smaller pieces, until cooked through, 4-5 min.**
- Carefully drain and discard excess fat, if desired.
- Add green onions and BBQ Seasoning, then season with pepper and remaining garlic salt.
- Cook, stirring often, until fragrant, 30 sec.
- Add BBQ sauce to the pan, then stir until chorizo is coated, 30 sec. Remove from heat.
- Add tomatoes, spring mix and half the cheddar to a large bowl.
- Drizzle ranch dressing over top, then toss to combine.
- Season with salt and pepper, to taste.
- Add corn and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Divide corn and rice between bowls. Top with chorizo and salad.
- Sprinkle remaining cheddar over top.
If you've opted to get chorizo, cook and plate it in the same way the recipe instructs you to cook and plate the beef.**
