Chorizo 'Al Pastor' Rice Bowls
with Pineapple Salsa and Pickled Shallots
This low-maintenance "Al Pastor"-inspired bowl features smoky chorizo sausage that's seared and served with fresh pineapple salsa.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
¾ tasse(s)
Riz basmati
1 pièce(s)
Poivron
95 g
Ananas
1 pièce(s)
Tomate
1 pièce(s)
Échalote
7 g
Coriandre
1 pièce(s)
Lime
1 pièce(s)
Crème sure
(Contient Lait)
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
0.06 cc
Sucre*
½ cs
Huile*
0.13 cc
Sel*
0.07 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.