This bold and satisfying burrito bowl starts with HORMEL® MARY KITCHEN® Chorizo Skillet, pan-seared to crispy perfection. Layered with fluffy rice, black beans, fresh veggies, it’s a flavorful, one-skillet meal that brings the heat and heartiness of the Southwest to your table.
Ingredients
4 servings
| 1 | (15-ounce) can HORMEL® MARY KITCHEN® Chorizo Skillet, prepared according to package directions |
| Cilantro Lime Rice; recipe follows | |
| Suggested Toppings: Guacamole, shredded cheese, lime wedges, shredded lettuce, grilled corn kernels, canned black beans, Pico de Gallo and jalapeno slices |
| Cilantro Lime Rice | |
|---|---|
| 2½ | cups water |
| 1½ | cups uncooked regular long-grain white rice |
| ½ | teaspoon salt |
| 3 | tablespoons finely chopped cilantro |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon olive oil |
Directions
Serve Chorizo Skillet in bowls with rice and desired toppings.
For the Cilantro Lime Rice
In 2-quart saucepan, heat 2½ cups water to boiling. Add rice and salt; cover and reduce heat to simmer. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, combine cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.