Chipotle Chorizo & Spinach Rice Bowl
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Chipotle Chorizo & Spinach Rice Bowl

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.

Allergens:
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3548 kJ
Fat44.5 g
of which saturates22.3 g
Carbohydrate80.6 g
of which sugars12.8 g
Protein29.1 g
Sodium1384 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!