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!
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 Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain 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 Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain 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
Instructions
- 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.**
