Chorizo Burrito Bowl
with Garlic Rice, Charred Corn Salsa & Sour Cream
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.
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
2 clove
garlic
1 packet
basmati rice
½ tin
sweetcorn
1 packet
Mild Chorizo
½ tin
red kidney beans
1 bag
baby spinach leaves
1 unit
tomato
½ unit
lime
1 bunch
coriander
1 sachet
Tex-Mex spice blend
1 sachet
enchilada sauce
½ packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
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, then 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 is 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 (see ingredients list). Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 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 red kidney beans (see ingredients list). Roughly chop the baby spinach leaves and tomato. Zest the lime (see ingredients list) to get a good pinch, then slice into wedges. Roughly chop the coriander.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until golden, 3-4 minutes. Add the Tex-Mex spice blend and red kidney beans and cook, stirring, until fragrant, 1 minute. Add the enchilada sauce and cook until slightly thickened, 2-3 minutes.
While the chorizo is cooking, add the baby spinach, tomato, lime zest, a good squeeze of lime juice, 1/2 the coriander and a small drizzle of olive oil to the bowl with the charred corn. Add a pinch of pepper and toss to coat.
Divide the garlic rice between bowls. Top with the chorizo and beans and the charred corn salsa. Dollop over the sour cream (see ingredients list) and garnish with the remaining coriander. Serve with any remaining lime wedges.