John Myers
Ingredients for 3 servings:
- 120g chorizo
- 1 garlic clove(s)
- 225 g jasmine rice
- 1 spring onion(s)
- 1 lime(s)
- 1 avocado(s)
- 3 tomatoes
- 1 tbsp seasoning mix for tacos or chili con carne
- 150 g corn from the can
- 150 g sour cream
- some parsley
- some chives
- oil
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Cook rice according to the instructions. Finely dice the chorizo. Separately slice the white and green parts of the spring onion into thin rings. Drain the corn. Heat oil in a pan and fry the chorizo briefly. Add the corn and press in the garlic. Add the spice mix and 3 tablespoons of water and fry until the water has evaporated. For the salsa, finely chop the herbs. Cut the avocado into 2 cm cubes. Dice the tomatoes as well. Halve the lime. In a bowl, mix the diced tomatoes, avocado, green part of the spring onion, and half of the herbs with 1.5 tablespoons of lime juice and season with salt and pepper. In a small bowl, mix the sour cream with a little lime juice, salt, and pepper to taste. When the rice is done, stir in the white part of the spring onion and 1.5 tablespoons of lime juice. Divide the rice among plates, top with the chorizo and corn, serve with the avocado and tomato salsa, top with the lime sour cream and the remaining herbs, and enjoy. Per serving approx. 810 kcal
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