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!
Chorizo Sausage, uncased
Salt and Pepper*
Wash and dry all produce.* In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Halve tomatoes. Zest, then juice lime(s). Peel, then mince or grate garlic. Thinly slice green onions, keeping white and green parts separate. Finely chop cilantro. Peel, pit and cut avocado(s) into 1/2-inch pieces.
To the medium pot with boiling water, add rice. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until cooked through, golden-brown and slightly crispy, 6-7 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
To the pan with chorizo, add corn. Cook, stirring occasionally, until corn is golden-brown, 2-3 min. Reduce the 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 green onion whites, half the lime zest and half the cilantro. Season with salt. In a small bowl, combine sour cream, half the lime juice and remaining lime zest. (NOTE: This is your lime crema!) In a medium bowl, combine tomatoes, avocado, green onion greens, remaining cilantro and remaining lime juice. 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 with lime crema.