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Chorizo Taco Bowls
with Red Lentil Rice and Lime Crema
Deconstructed tacos make for a hearty and filling supper with the help of lentils and rice! Topped with chorizo and peppers, fresh tomatoes, cheese and a lime crema, this bowl hits all the spots!
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
½ cup
Tomato Salsa
1 unit
Garlic, cloves
113 g
Baby Tomatoes
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
200 g
Green Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
7 g
Cilantro
½ cup
Red Lentils
1 tbsp
Smoked Paprika-Garlic Blend
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the Enchilada Spice Blend and half the garlic. Cook, stirring constantly, until fragrant, 1 min. Add salsa, lentils, 1/4 tsp salt and 1 3/4 cups water (dbl both for 4 ppl). Bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and cook until rice and lentils are tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered. (NOTE: Rice will be a bit starchy from the lentils.)
While rice and lentils cook, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Roughly chop cilantro. Zest lime. Juice half the lime. Cut remaining lime into wedges. Add sour cream, lime juice and lime zest to a medium bowl. Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with half the Smoked Paprika-Garlic Blend, salt and pepper. Cook, stirring constantly, until fragrant, 30 sec.
Add peppers to the pan with chorizo. (TIP: Add 1/2 tbsp oil [dbl for 4 ppl] if the pan is dry.) Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then sprinkle remaining Smoked Paprika-Garlic Blend over top. Cook, stirring often, until spices are fragrant and peppers are tender-crisp, 1-2 min. Season with salt and pepper, to taste.
Add half the cilantro to the pot with lentil rice, then fluff with a fork until combined. Divide lentil rice between bowls. Top with chorizo and peppers and tomatoes. Dollop lime crema over top. Sprinkle with cheese and remaining cilantro. Squeeze over a lime wedge, if desired.
