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Chorizo Burrito Bowl with Charred Lime

Where do we start with this chorizo burrito bowl and charred lime? This spicy chorizo bowl is everything you could possibly want for dinner.
5 from 2 votes
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Course: Dinner
Cuisine: Universal
Keyword: chorizo, dinner, easy, fast, pork, rice, spicy
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 684kcal
Author: Kylie Perrotti


  • Wide pot
  • Sheet pan
  • Small pot
  • Food processor


Stewed Chorizo:

  • 1 pound Mexican chorizo
  • 3 teaspoons avocado oil divided
  • 1 yellow onion peeled and sliced into thin wedges
  • 1 7- ounce can of sliced hatch chili peppers
  • 1 shallot quartered
  • 1-2 jalapeño peppers trimmed
  • 1 pint cherry tomatoes
  • Salt and pepper to taste

Roasted Peppers and Charred Limes:

  • 3 limes halved
  • 2 red bell peppers trimmed and seeded and thinly sliced into strips
  • 2 teaspoons avocado oil
  • Salt and pepper to taste

Mashed Avocado:

  • 1 avocado
  • cup fresh cilantro leaves minced
  • 1 jalapeño trimmed and minced (seeds removed, if desired)
  • Salt and pepper to taste

For Serving:

  • Cooked rice
  • Sliced radishes


Cook the Chorizo:

  • Heat 1 teaspoon of avocado oil in a wide pot over medium heat. Add the chorizo and cook for 4 minutes until it begins to brown.
  • Add the yellow onion and cook, breaking the chorizo up as it cooks, for 8-12 minutes. If the chorizo is quite fatty, strain off all but 1 tablespoon of fat. Pour in the hatch chili peppers and toss to combine. Reduce heat to low.

Char the Aromatics:

  • Turn the broiler on. Place the jalapeño(s), quartered shallot, and tomatoes on a sheet pan. Add the remaining 2 teaspoons avocado oil and toss to coat. Season lightly with salt. Transfer to the broiler and cook for 5-6 minutes, turning once midway through. The vegetables should char and the tomatoes should be blistered.
  • Transfer the aromatics to the food processor and pulse until blended. Pour into the pot of chorizo and add 1 cup of water. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and season with salt and pepper.

Cook the Rice:

  • While the chorizo simmers, cook the rice according to package instructions. Keep warm.

Roast the Limes and Red Bell Peppers:

  • Preheat oven to 450ºF. To the sheet pan used to char the jalapeño and tomatoes, add the sliced red peppers. Add the lime halves, cut side down, and drizzle the peppers with 2 teaspoons avocado oil. Season with salt and pepper.
  • Transfer to the oven for 15 minutes until the peppers and limes are charred. Remove from the oven and set aside.

Prepare the Mashed Avocado:

  • Peel the avocado and remove the pit. Mash the avocado with the cilantro and jalapeño. Season with salt. Remove 2 charred lime halves from the sheet pan and juice them into the avocado. Note: If the limes are too hot to handle, use tongs to squeeze the juice from them. Taste and season again to you preferences.

To Serve:

  • Divide the cooked rice between bowls. Pile the chorizo and roasted bell peppers on top and serve with a scoop of mashed avocado. Garnish each bowl with a charred lime half. Enjoy!


Calories: 684kcal | Carbohydrates: 54g | Protein: 23g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 833mg | Potassium: 741mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3227IU | Vitamin C: 112mg | Calcium: 45mg | Iron: 2mg