Chorizo 'Al Pastor' Rice Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Chorizo 'Al Pastor' Rice Bowls

with Pineapple Salsa and Pickled Shallots

A no-brainer of flavors at play here in this low maintenance "Al Pastor"-inspired bowl. Smoky chorizo sausage is seared then glazed with sweet pineapple chunks before joining the likes of a sweet bell pepper studded rice and a fresh tomato salsa.

Tags:
Chef's Choice
Allergens:
Sulphites

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

95 g

Pineapple

1 unit(s)

Tomato

1 unit(s)

Shallot

7 g

Cilantro

1 unit(s)

Lime

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

0.07 tsp

Pepper*

1 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

sideBannerName

Nutrition Values

Calories860 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber6 g
Protein27 g
Cholesterol85 mg
Sodium1100 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium125 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.

Utensils

Medium Pot
Medium Bowl
Large Non-Stick Pan

Instructions

1
  • Add garlic salt, 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
2
  • Peel and slice shallots into 1/4 inch slices
  • Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer shallots, including liquid, to a medium bowl.
  • Set aside in the fridge to cool
3
  • Meanwhile, juice zest then juice half the lime. Cut the remaining lime into wedges.
  • Core, then cut pepper into 1/2 -inch pieces.
  • Roughly chop cilantro.
  • Cut pineapple into 1/2 -inch pieces.
  • Cut tomatoes into 1/2 -inch pieces
4
  • Meanwhile, add pineapple, tomato, half the cilantro and ____ lime juice(TESTER start with half the amount squeezed and measure) to a medium bowl (large for 4 ppl). Season with salt and pepper. Stir to combine.
5
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Add Enchilada Spice and 3 tbsp water (dbl for 4 ppl) Cook, stirring until fragrant, 1 min.
6
  • Drain onions and discard all liquid.
  • Fluff rice with a fork, then stir in lime zest and remaining cilantro.
  • Divide rice between bowls.
  • Top with chorizo and any remaining sauce from the pan.
  • Top with pineapple salsa and pickled onions.
  • Squeeze a lime wedge over top, if desired.