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Fajita-Style Chorizo Bowls

Fajita-Style Chorizo Bowls

with Basmati Rice and Lime Crema
4.5(28)
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Calories
: 
950 kcal
Protein
: 
37g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Yellow Onion

2 tbsp

Mexican Seasoning

(May contain traces of: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

¾ cup

Basmati Rice

2 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

1 tsp

Garlic Salt

(May contain traces of: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sour Cream

(Contains: Milk)

1 unit(s)

Lime

Not included in your delivery

0.13 tsp

Pepper*

2.5 tbsp

Oil*

¼ tsp

Salt*

Calories950 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol115 mg
Sodium2280 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium350 mg
Iron5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Large Non-Stick Pan
•Large Bowl
•Aluminum Foil

Cooking Steps

PDF
Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil.
  • Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Thinly slice green onions.
  • Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream to a small bowl.
  • Season with salt and pepper, then stir to combine. Set aside.
Cook chorizo
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
  • Cook, stirring often, until fragrant, 1 min.
  • Transfer chorizo to a large bowl, then cover with foil to keep warm.
Cook peppers and onions
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
  • Cook, stirring often, until peppers are tender-crisp, 3-4 min.
Assemble fajita rice
5
  • Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
  • Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
  • Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min.
Finish and serve
6
  • Divide fajita rice mixture between bowls. Top with chorizo, tomatoes and remaining green onions.
  • Sprinkle cheese over top.
  • Dollop with lime crema.
  • Squeeze a lime wedge over top, if desired.
7

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
                            
 
 

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