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Chorizo Burrito Bowl

Chorizo Burrito Bowl

with Avocado Pico de Gallo and Cilantro-Lime Rice

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Juicy chorizo takes center stage with cilantro-lime rice as its co-star. The Avocado Pico de Gallo makes a great extra in this soon-to-be award winning dish!

Allergens:Soy/SojaMilk/Lait
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

6 g

Garlic

2 unit

Green Onions

¾ cup

Basmati Rice

10 g

Cilantro

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

113 g

Grape Tomatoes

1 unit

Avocado

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

Not included in your delivery

½ tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories942 kcal
Fat50 g
Saturated Fat14 g
Carbohydrate95 g
Sugar8 g
Dietary Fiber12 g
Protein34 g
Cholesterol94 mg
Sodium1148 mg
Utensils
Utensils
Medium Pot
Measuring Cups
Garlic Press
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
InstructionsPDF
Instructions
1

Pico de gallo is super simple to make and a great condiment for many types of dishes!

Wash and dry all produce.* In a medium pot, add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve the tomatoes. Zest, then juice the lime(s). Peel, then mince or grate garlic. Thinly slice the green onions, keeping the white and green parts separate. Finely chop the cilantro. Peel and cut the avocado(s) into 1/2-inch cubes.

2

Add the rice to the medium pot with the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the liquid has been absorbed, 12-14 min.

3

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 the chorizo. Cook, breaking up the chorizo into smaller pieces, until cooked through, golden-brown and slightly crispy, 6-7 min (TIP: Cook to a minimum internal temperature of 71°C/160°F.**)

4

Add the corn to the pan with the chorizo. Cook, stirring occasionally, until the corn is golden-brown, 2-3 min. Reduce the heat to medium. Add the Mexican seasoning, garlic and 2 tbsp water (dbl for 4 ppl). Cook, stirring together, until fragrant, 1-2 min.

5

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 the sour cream, half the lime juice and remaining lime zest. In a medium bowl, combine tomatoes, avocado, green onion greens, remaining cilantro and remaining lime juice. Season with salt and pepper.

6

Divide the rice between bowls and top with the chorizo mixture and pico de gallo. Dollop with the lime crema.