Tex-Mex Chorizo and Rice Skillet
with Cheddar Cheese
This colourful, no-fuss Tex-Mex skillet is packed with flavour thanks to spiced rice and salsa-coated chorizo and peppers. Melty cheese and a dollop of sour cream are all you need to make your tastebuds sing!
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
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ cup
Tomato Salsa
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Chicken Stock Powder
(Contains Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, stock powder, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. (TIP: Use a large oven-proof pan if you have one.)When hot, add chorizo to the dry pan. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
Add peppers to the pan with chorizo. Cook, stirring occasionally, until peppers soften slightly, 2-3 min. Sprinkle remaining Enchilada Spice Blend over chorizo and peppers, then season with 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.
Add rice to the pan with chorizo and peppers. Season with salt and pepper, to taste, then stir to combine.Transfer rice mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). (NOTE: Skip this step if you're using an oven-proof pan.)Sprinkle cheese over the pan. Broil in the middle of the oven until cheese is golden, 2-3 min.
Divide chorizo and rice skillet between bowls. Dollop sour cream over top.
