Copycat Chipotle Chorizo Bowl With Cilantro-Lime Rice
Rice bowls are my favorite. You can put whatever you like best on top. I love chorizo. It’s a smokey sausage that’s not too spicy; Chipotles version is just the right balance, now you can make your own!
READY IN: 1hr 20mins
SERVES: 4
YIELD: 1 1/2 pounds
UNITS: US
INGREDIENTS
NutritionChorizo Seasoning
- 1 1⁄2tablespoons sweet paprika
- 2teaspoons hot paprika
- 2teaspoons smoked paprika
- 2tablespoons kosher salt
- 1⁄3teaspoon dried oregano
- 1⁄4teaspoon dried chipotle powder
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon onion powder
- 1⁄4teaspoon granulated garlic
- 2lbs ground pork
- 1tablespoon red wine vinegar
Cilantro-Lime Rice
- 3cups water
- 1 1⁄2cups long-grain rice
- 1 1⁄4teaspoons kosher salt
- 1
- 3
- 1⁄4
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DIRECTIONS
- Make rice:
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- While rice cooks make Chorizo:
- In a large bowl stir together the Chorizo Seasoning ingredients. Thoroughly mix the seasoning mix with the ground pork until well combined (do not overmix).
- Heat a large skillet over medium-high heat. Add the pork mixture to the pan. Use a wooden spoon to occasionally break the meat up as it browns. Cook until meat has browned all over, and is fully cooked, 12 to 15 minutes. Remove from heat and stir in vinegar. Serve chorizo over cilantro- lime rice.
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