Chipotle Chorizo & Spinach Rice Bowl
with Charred Corn Salsa & Sour Cream
Savor the bold flavours of our chorizo and rice bowl, where mild chorizo meets smoky chipotle. Paired with fluffy spinach rice and a charred corn salsa, this bowl is a hearty and satisfying combination that is sure to please.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1 packet
Mild Chorizo
1
cucumber
½
Onion
1 tin
sweetcorn
1 packet
Mild Chipotle Sauce
1 bag
baby spinach leaves
½ bag
coriander
½ packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop mild chorizo into 1cm chunks. Finely chop cucumber. Thinly slice onion (see ingredients). Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and onion, tossing, until browned and tender, 5-6 minutes. • Add mild chipotle sauce and the brown sugar, and cook until sticky and caramelised, 1-2 minutes. Remove pan from heat and cover to keep warm.
• Add cucumber to the charred corn, along with a a drizzle of white wine vinegar and olive oil. Season to taste. • Stir baby spinach leaves through rice until wilted. • Divide spinach rice between bowls. Top with chorizo and charred corn salsa. • Tear coriander over to garnish. Serve with sour cream (see ingredients). Enjoy!