Pork Chorizo Burrito Bowls
with Pico De Gallo and Green Onion Rice
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Roma tomato • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Green Onion
¾ cup
Basmati Rice
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, Peanuts)
2 unit(s)
Tomato
1 unit(s)
Lime
113 g
Corn Kernels
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
3 tbsp
Guacamole
16 g
Mexican Seasoning
(May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Peanuts, Triticale)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Zest, then juice lime.
- Thinly slice green onions, keeping green and white parts separate.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- Add corn to the pan with chorizo. Cook for 4-5 min, stirring occasionally, until golden.
- Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
- Cook for 1-2 min, stirring often, until fragrant. Remove from heat.
- Meanwhile, in a small bowl, combine sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema.)
- To a medium bowl, add tomatoes, green onion whites and remaining lime juice. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
- Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
- Divide rice between bowls, then top with chorizo mixture and pico de gallo.
- Dollop lime crema and guacamole over top.
If you've opted to get chorizo, cook in the same way the recipe instructs you to cook chicken.**
