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.
Ingredients
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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
