Quick Tex-Mex Chorizo and Rice Skillet
with Poblanos and Sour Cream
This one-pot, 20-minute creamy rice skillet packs big taco night flavours thanks to chorizo, poblano peppers and Tex-Mex paste. Tangy sour cream and fresh green onions make this dish a winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased
Chicken Broth Concentrate
Tomato Sauce Base
Feta Cheese, crumbled
Not included in your delivery
Before starting, wash and dry all produce. Core, then cut poblano into 1/2-inch pieces. (TIP: We suggest using gloves when prepping poblanos!)Thinly slice green onions. Without opening the package, use a small pot to press down on risotto package to break rice into smaller pieces. Massage package to separate rice grains.Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and garlic puree. Cook, breaking up chorizo into smaller pieces, until cooked through, 4-6 min.**Season with salt and pepper.Using a slotted spoon, transfer chorizo to a paper-towel lined plate, then cover to keep warm.Reserve fat in pan.
Add poblanos and onions to the same pan. Cook, stirring occasionally, until tender-crisp, 2-3 min.Season with salt and pepper. Add tomato sauce base and Tex-Mex paste. Cook, stirring often, until fragrant, 1 min.
Add rice, broth concentrate and 3/4 cup water (dbl for 4 ppl) to the pan with veggies. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring constantly, until rice is tender, 2 min. (TIP: Use the back of a spatula to gently crush any remining clumps of rice.)Remove from heat, then stir in half the chorizo. Season with salt and pepper, to taste.
Divide Tex-Mex risotto between plates. Top with remaining chorizo.Sprinkle green onions and feta over top.Dollop with sour cream.