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Chorizo Burrito Bowl

Chorizo Burrito Bowl

with Garlic Rice, Charred Corn Salsa & 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.

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

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

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3820 kJ
Fat42.2 g
of which saturates18.7 g
Carbohydrate90.3 g
of which sugars12.6 g
Protein35.7 g
Sodium2960 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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!

3

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.

4

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.

5

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.

6

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.