Shrimp & Charred Corn Burrito Bowls
with Pepita Rice & Lime Crema
Burrito bowls have become staples of our weekly dinner rotation, and for good reason: They’re dynamic, customizable, and of course, delicious every single time. Case in point: this hearty spiced chicken served on a bed of nutty pepita-studded rice and topped with bright, savory corn and tomato salsa. Add a drizzle of tangy, cooling lemon crema and hot sauce if you’re feeling spicy (it’s nice-ey!), and you’ll be bowl-ed right over!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
White Rice
1 unit
Corn
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
2 unit
Scallions
1 unit
Lemon
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Mexican Spice Blend
3 tablespoon
Sour Cream
(Contains Milk)
½ ounce
Pepitas
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 5.
• While rice cooks, wash and dry produce. • Drain and rinse corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn, Fajita Spice Blend, and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 4-6 minutes. (TIP: Cover with a lid if kernels start to pop!) Turn off heat; transfer to a medium bowl. Wipe out pan. • Meanwhile, dice tomato into ½-inch pieces. Trim and thinly slice scallions. Quarter lemon.
• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken in a single layer and season with Mexican Spice Blend and a pinch of salt and pepper. • Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp for chicken; cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
• To bowl with charred corn, add tomato, half the scallions, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper. Stir to combine.
• In a small bowl, combine sour cream, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff rice with a fork. Stir in pepitas. TIP: If you have extra time, toast pepitas beforehand in a small dry skillet over medium heat, stirring frequently, for 1-2 minutes to add extra flavor and crunch!
• Divide pepita rice between shallow bowls. Using a slotted spoon, top with salsa (draining first) and chicken in separate sections. • Drizzle with lemon crema and as much hot sauce as you like. Top with remaining scallions and serve with remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
