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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Tomato Salsa
(May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Fish, Sulphites, Egg, Crustaceans)
1 unit
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Mustard, Sesame, Wheat, Milk, Fish, Sulphites, Egg)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Sour Cream
(Contains: Milk)
1 unit
Lime
Not included in your delivery
0.13 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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).
- 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.**
- 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.
- 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.
- 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.
