Chorizo Burrito Bowl
with Charred Corn Salsa, Garlic Rice & 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.com.au/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
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
½ tin
black beans
1
cucumber
1
tomato
½ unit
lime
1 bunch
coriander
1 sachet
Tex-Mex spice blend
1 sachet
enchilada sauce
(May be present: Egg, Milk, 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
Utensils
Instructions
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.