Chorizo 'Al Pastor'-Inspired Rice Bowls
with Pineapple Salsa and Cilantro-Lime Crema
This low-maintenance "Al Pastor"-inspired bowl features smoky chorizo sausage that's seared and served with fresh pineapple salsa.
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
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
95 g
Pineapple
1 unit(s)
Tomato
1 unit(s)
Shallot
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.07 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, zest then juice half the lime. Cut remaining into wedges
- Roughly chop cilantro.
- Peel and cut shallots into 1/4 inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Cut pineapple into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces
- Add sour cream, half the lime zest and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper. Stir to mix.
- Add pineapple, tomato, half the shallots, half the cilantro, 1 tsp (2 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Season with salt and pepper. Stir to combine. (TIP: if you prefer sweeter salsa, add additional sugar, 1/8 tsp at a time.)
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, peppers and remaining shallots Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add Tex-Mex paste, tomato sauce base and 2 tbsp (4 tbsp) water. Cook, stirring until fragrant, 1 min.
- Fluff rice with fork, then stir in remaining cilantro and remaining lime zest.
- Divide rice and chorizo mixture between bowls.
- Top with pineapple salsa.
- Drizzle lime crema over top.
- Squeeze a wedge of lime over top, if desired.