Chorizo Burrito Bowl
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Chorizo Burrito Bowl

Chorizo Burrito Bowl

with Avocado Pico de Gallo and Cilantro-Lime Rice

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories650 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate66 g
Sugar1 g
Dietary Fiber2 g
Protein23 g
Cholesterol70 mg
Sodium1080 mg
Trans Fat0 g
Potassium550 mg
Calcium40 mg
Iron2 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.

Instructions

1 PREP
1

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.

2 COOK RICE
2

To boiling water, add rice. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3 COOK CHORIZO
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 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.**)

4 FINISH CHORIZO
4

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.

5 FINISH CONDIMENTS
5

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!)

6 FINISH AND SERVE
6

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

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