Chorizo and Corn Skillet Rice
with Cheese and Lime Crema- Milk
- Mustard
Salsa your way on over to this Tex-Mex take on fried rice! Seasoned chorizo sausage is browned before being fried with sweet corn and veggies. The whole meal is topped with stretchy mozzarella and a bright lime crema to ensure every spoonful is loaded with flavour!
Ingredients
250 g
Chorizo Sausage, uncased
¾ cup
Basmati Rice
113 g
Aromatics Blend
113 g
Corn Kernels
2 unit
Green Onion
1 unit
Lime
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Ginger-Garlic Puree
(Contains: Mustard)
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Once water is boiling, add broth concentrate, rice, tomato sauce base, half the garlic puree and 1 tbsp butter (dbl for 4 ppl). 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.
Meanwhile, zest, then juice half the lime (same for 4 ppl).Cut remaining lime into wedges.Add sour cream, lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn. Cover and cook, stirring occasionally, until charred, 5-6 min.Remove from heat. Transfer corn to a plate, then cover to keep warm.
Once rice is cooked, reheat the same pan over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and aromatics blend. Cook, breaking up chorizo intosmaller pieces, until veggies are tender and no pink remains in chorizo, 5-6 min.**
Add Tex-Mex paste, remaining garlic puree and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until fragrant, 30 sec.Add cooked rice and corn. Season with salt and pepper, to taste, then stir to combine.Remove from heat, then sprinkle cheese over top. Cover with a lid, then set aside until cheese melts, 2-3 min.
Meanwhile, thinly slice green onions.Divide skillet rice between bowls.Dollop with lime crema.Squeeze a lime wedge over top, if desired.Sprinkle with green onions.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's savory and spicy flavors, with the lime crema adding a fresh zip. Some found it needed more spice or seasoning for their taste.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, making it a convenient option for weeknight dinners.
- Suggestions: Consider adding more vegetables, guacamole, or hot sauce to boost flavor. Drain excess oil from chorizo before combining with rice for a less greasy result.
- Portions: The recipe made generous servings, with many noting they had enough for leftovers or additional meals.
- Lime crema: Several reviewers suggested including more lime crema, as it tied the dish together nicely and enhanced the overall flavor.
