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.
250 g
Chorizo Sausage, uncased
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
¾ cup
Basmati Rice
7 g
Cilantro
2 unit(s)
Sour Cream
1 unit(s)
Lime
113 g
Baby Tomatoes
1 unit(s)
Avocado
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
¼ tsp
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. Meanwhile, halve tomatoes. Zest, then juice lime(s). Peel, then mince or grate garlic. Thinly slice green onions. Finely chop cilantro. Peel, pit and cut avocado(s) into bite-sized.
To 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 golden-brown and cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
To chorizo, add corn. 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. In a small bowl, mix sour cream, half the lime juice and remaining lime zest. (NOTE: This is your lime crema!) In a medium bowl, mix tomatoes, avocado, remaining green onions, 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 over lime crema.