Juicy chorizo takes center stage with cilantro-lime rice as its co-star. The addition of a fresh and creamy avocado Pico de Gallo makes a great extra in this soon-to-be award-winning dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased(ContainsSoy/Soja)
Salt and Pepper*
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Halve tomatoes. Zest, then juice lime. Thinly slice green onions. Finely chop cilantro. Peel, pit and cut avocado into bite-sized pieces. Peel, then mince or grate garlic.
Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until golden-brown and cooked through, 6-7 min.**
Add corn to the pan with chorizo. Cook, stirring occasionally, until golden-brown, 2-3 min. Reduce heat to medium. Add Mexican seasoning, garlic and 2 tbsp water (dbl for 4 ppl). Cook, stirring together, until fragrant, 1-2 min.
When rice is done, fluff with a fork and stir in half the green onions, half the lime zest and half the cilantro. Season with salt. Mix sour cream, half the lime juice and remaining lime zest in a small bowl. (NOTE: This is your lime crema!) Mix tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice in a medium bowl. Season with salt and pepper. (NOTE: This is your pico de gallo!)
Divide rice between bowls and top with chorizo mixture and pico de gallo. Dollop over lime crema.