Chorizo and Corn Skillet Rice
with Cheese and Lime Crema
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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.
