Chorizo Burrito Bowl

Name: Chorizo Burrito Bowl with Charred Corn Salsa, Garlic Rice & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 tin sweetcorn; 1 packet mild chorizo; ½ tin black beans; 1 cucumber; 1 tomato; ½ unit lime; 1 bunch coriander; 1 sachet Tex-Mex spice blend; 1 sachet enchilada sauce; 1 packet sour cream

with Charred Corn Salsa, Garlic Rice & Sour Cream

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This burrito bowl is guaranteed to be a new favourite. Our star Tex-Mex spice blend gives the mild chorizo oodles of flavour, while the charred corn salsa, tangy sour cream and fresh squeeze of lime ties it all together.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 tin

sweetcorn

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

½ tin

black beans

cucumber

tomato

½ unit

lime

1 bunch

coriander

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 sachet

enchilada sauce

(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)

1 packet

sour cream

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)4260 kJ

Fat51.1 g

of which saturates22 g

Carbohydrate90.6 g

of which sugars16.5 g

Protein41 g

Sodium2697 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

While the corn is charring, finely chop the mild chorizo. Drain and rinse the black beans (see ingredients). Roughly chop the cucumber and tomato. Zest the lime to get a good pinch, then slice into wedges. Roughly chop the coriander.

SPICY! This is a mild spice blend, but if you're very sensitive to spice, you may want to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 3-4 minutes. Add the Tex-Mex spice blend and black beans and cook until fragrant, 1 minute. Add the enchilada sauce and cook, stirring, until heated through, 2-3 minutes.

While the chorizo is cooking, add the cucumber, tomato, 1/2 the coriander, lime zest and a good squeeze of lime to the charred corn. Add a small drizzle of olive oil and a pinch of pepper. Toss to coat.

Divide the garlic rice between bowls. Top with the chorizo and beans and charred corn salsa. Spoon over the sour cream and garnish with the remaining coriander. Serve with any remaining lime wedges.