Cal Smart Southwest Chorizo Skillet
with Charred Corn Wild Rice and Pico de Gallo
This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced chorizo. Hot peppers offer a mild heat that's tempered by pico de gallo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
½ cup
Wild Rice Medley
113 g
Corn Kernels
7 g
Cilantro
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Tomato
1 tbsp
Southwest Spice Blend
1 unit(s)
Hot Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 4-5 min.Transfer charred corn to a plate.
Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Zest, then juice half the lime. Cut remaining lime into wedges. Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.
Return the same pan (from step 2) to medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add chorizo and remaining onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add Tex-Mex paste and Southwest Spice Blend to the pan with chorizo and veggies. Cook, stirring often, until fragrant, 30 sec.Add 1/2 cup (2/3 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice. Season with salt and pepper, then fluff with a fork until butter melts. Divide charred corn wild rice between plates. Top with chorizo mixture, then pico de gallo. Squeeze a lime wedge over top, if desired.
