Chorizo 'Al Pastor' Rice Bowls
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Chorizo 'Al Pastor' Rice Bowls

with Pineapple Salsa Cilantro-Lime Crema

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:
Milk
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

2 unit(s)

Garlic, cloves

7 g

Cilantro

1 unit(s)

Lime

1 unit(s)

Sour Cream

(Contains Milk)

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*

(Contains Milk)

0.07 tsp

Pepper*

1 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

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Nutrition Values

Calories830 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate89 g
Sugar17 g
Dietary Fiber7 g
Protein30 g
Cholesterol105 mg
Sodium1110 mg
Trans Fat0.4 g
Potassium950 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
Measuring Spoons
Measuring Cups
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan

Instructions

1
  • Peel, then mince or grate garlic.
  • Add garlic, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter 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
  • Meanwhile, juice zest then juice lime.
  • Peel and slice shallots into 1/4 inch pieces.
  • 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
3
  • Add sour cream, lime zest, half the cilantro and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper. Stir to mix.
  • Add pineapple, tomato, half the shallots, half the cilantro and ____ lime juice( to a medium bowl. Season with salt and pepper. Stir to combine. (TIP: if you prefer your salsa sweeter, add additional sugar, 1/8 tsp at a time!)
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, peppers and remaining shallots Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Add Enchilada Spice and 2 tbsp (4 tbsp) water. Cook, stirring until fragrant, 1 min.
5
  • Fluff rice with fork, then divide between bowls.
  • Top with pineapple salsa and chorizo mixture.
  • Drizzle cilantro-lime crema overtop.
  • Sprinkle remaining cilantro overtop.