Chorizo and Corn Skillet Rice
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Chorizo and Corn Skillet Rice

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!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

¾ cup

Basmati Rice

113 g

Aromatics Blend

113 g

Corn Kernels

2 unit

Green Onion

1 unit


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


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories980 kcal
Fat46 g
Saturated Fat21 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber6 g
Protein43 g
Cholesterol125 mg
Sodium1860 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Cook rice

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.

Prep and make lime crema

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.

Cook corn

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.

Cook chorizo and veggies

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.**

Finish skillet rice

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.

Finish and serve

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.