Chorizo 'Al Pastor' Rice Bowls
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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.

Allergènes:
Lait
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Chorizo, sans boyau

¾ tasse(s)

Riz basmati

1 pièce(s)

Poivron

95 g

Ananas

1 pièce(s)

Tomate

1 pièce(s)

Échalote

2 pièce(s)

Gousses d'ail

7 g

Coriandre

1 pièce(s)

Lime

1 pièce(s)

Crème sure

(Contient Lait)

1 cs

Mélange d'épices à enchilada

(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)

Pas inclus dans votre livraison

1 cs

Beurre non salé*

(Contient Lait)

0.07 cc

Poivre*

1 cs

Huile*

2 cc

Sucre*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)830 kcal
Graisses40 g
dont saturés15 g
Glucides89 g
dont sucres17 g
Fibres7 g
Protéines30 g
Cholestérol105 mg
Sel1110 mg
Gras Trans0.4 g
Potassium950 mg
Calcium125 mg
Fer4.5 mg

Ustensiles

Casserole moyenne
Cuillères à mesurer
Verre doseur
Zesteur
Bol à mélanger, moyen
Petit bol
Grande poêle antiadhésive

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.