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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 right notes!
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
80 g
Tomato
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
200 g
Green Bell Pepper
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
½ unit
Lime
7 g
Cilantro
½ cup
Red Lentils
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. While the pot heats, using a strainer, rinse lentils, then drain well.When hot, add 1 tbsp oil (dbl for 4 ppl), rice, Enchilada Spice Blend and half the Tex-Mex paste. Cook, stirring constantly, until fragrant, 30 sec-1min.Add salsa, lentils, 1/2 tsp salt (dbl for 4 ppl) and 1 3/4 cups water (3 cups for 4 ppl). Season with pepper. Bring to a boil over high.
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.)
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Add sour cream, 1/2 tsp lime zest, 1/2 tsp lime juice and 1/8 tsp sugar (dbl all for 4 ppl) to small bowl. Season with salt and pepper, to taste, then stir to combine. Set aside.Add tomatoes and remaining lime juice to a medium bowl. Toss to coat.
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 salt and pepper.
Add peppers to the pan with chorizo. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tbsp water (dbl for 4 ppl) and remaining Tex-Mex paste. Cook, stirring often, until fragrant and peppers are tender-crisp, 1 min.
Add half the cilantro to the pot with lentil rice, then fluff with a fork to combine.Divide lentil rice between bowls. Top with chorizo and peppers, then tomatoes. Dollop lime crema over top. Sprinkle with cheese and remaining cilantro.
