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Cheesy Pork Chorizo Burrito Bowl

with Black Beans, Peppers & Carrots

25 MIN

4 Servings

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From the Test Kitchen

In this vibrant burrito bowl, our smoky guajillo chile sauce flavors rich pork chorizo and creamy black beans served on a bed of fluffy white rice. Crisp carrots tossed with a tangy-sweet dressing of date syrup, vinegar, and pickled jalapeño pepper add bursts of spicy flavor in every bite.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Pork Chorizo
1 15.5-Oz Can Black Beans
1 cup Long Grain White Rice
1 Red Onion
6 oz Carrots
2 Bell Peppers
4 oz Shredded Monterey Jack Cheese
¾ cup Guajillo Chile Pepper Sauce
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Red Wine Vinegar
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 tsps Date Syrup

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce Halve, peel, and thinly slice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Drain and rinse the beans.

3 Prepare & dress the carrots

Peel the carrots; grate on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, whisk together the date syrup, vinegar, and a drizzle of olive oil. Add the grated carrots and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; stir to coat. Taste, then season with salt and pepper if desired.

4 Cook the chorizo & serve your dish

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, sliced onion, sliced bell peppers, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until coated and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked chorizo and sauce, cheese, and dressed carrots. Enjoy!