Cheesy BBQ Chorizo Bowls
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Cheesy BBQ Chorizo Bowls

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!

Family Friendly

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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

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)


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


0.13 tsp



Nutrition Values

Calories1020 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate98 g
Sugar21 g
Dietary Fiber8 g
Protein37 g
Cholesterol145 mg
Sodium2280 mg
Trans Fat1 g
Potassium1800 mg
Calcium300 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 Cups
Large Non-Stick Pan
Measuring Spoons
Large Bowl


Cook rice
  • 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.
Char corn
  • 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.
Cook chorizo
  • 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.
Finish chorizo and salad
  • 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.
Finish and serve
  • 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.
Modularity step (under step 4)

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.**

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