Quick Tex-Mex Chorizo and Rice Skillet
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Tex-Mex Chorizo and Rice Skillet

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.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

1 unit

Quick-Cook Risotto

160 g

Hot Pepper

1 tbsp

Garlic Puree

56 g

Onion, chopped

1 unit

Chicken Broth Concentrate

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

2 tbsp

Tomato Sauce Base

2 unit

Green Onion

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber3 g
Protein30 g
Cholesterol85 mg
Sodium1640 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.


Small pot
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Measuring Spoons
Measuring Cups



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.

Cook chorizo

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.

Cook veggies

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.

Make risotto

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.

Finish and serve

Divide Tex-Mex risotto between plates. Top with remaining chorizo.Sprinkle green onions and feta over top.Dollop with sour cream.