Tex-Mex Chorizo Bowls
with Sour Cream and Feta
Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Chorizo gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of zippy sour cream brings loads of flavour with little effort in the kitchen.
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(s)
Sour Cream
(Contains Milk)
½ cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Tomato
1 unit(s)
Lime
1 tsp
Garlic Powder
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. 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 the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut half the lime (whole lime for 4 ppl) into wedges.
- Cut tomato into 1/2-inch pieces.
- Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
- Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
- Transfer chorizo to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
- Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
- Season tomatoes with salt and pepper, to taste, then toss to coat.
- Divide rice between bowls. Top with chorizo and tomatoes.
- Dollop sour cream over top, then sprinkle with feta.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**
