Tex-Mex Chorizo and Rice Skillet
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Tex-Mex Chorizo and Rice Skillet

Tex-Mex Chorizo and Rice Skillet

with Cheddar Cheese and Lime Crema

This colourful, no-fuss Tex-Mex skillet is packed with flavour, thanks to spiced rice and salsa-coated chorizo and peppers. Melty cheese and a dollop of sour cream are all you need to make your tastebuds sing!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

250 g

Chorizo Sausage, uncased

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

1 unit

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Sour Cream

(Contains Milk)

1 unit


Not included in your delivery

0.13 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein36 g
Cholesterol120 mg
Sodium2820 mg
Trans Fat0.4 g
Potassium950 mg
Calcium350 mg
Iron4.5 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
8x8" Baking Dish
Large Non-Stick Pan
Small Bowl


Cook rice
  • Add rice, stock powder, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, 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.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Zest, then juice half the lime (use whole lime for 4 ppl).


Cook chorizo
  • Heat a large non-stick pan over medium-high heat. (TIP: Use a large oven-proof pan if you have one.)
  • When hot, add chorizo to the dry pan. 
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
Finish chorizo
  • Add peppers to the pan with chorizo. Cook, stirring occasionally, until peppers soften slightly, 2-3 min.
  • Sprinkle remaining Enchilada Spice Blend over chorizo and peppers, then season with 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until fragrant, 30 sec.
  • Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.
Assemble and bake
  • Add rice to the pan with chorizo and peppers. Season with salt and pepper, to taste, then stir to combine.
  • Transfer rice mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). (NOTE: Skip this step if you're using an oven-proof pan.)
  • Sprinkle cheese over top.
  • Broil in the middle of the oven until cheese is golden, 2-3 min.
Finish and serve
  • Meanwhile, add sour cream, lime zest, lime juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
  • Divide chorizo and rice skillet between bowls.
  • Dollop sour cream over top.

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