It's a 30-minute trip to burrito town (minus the tortilla), when you make this chorizo rice bowl topped with a tangy lime cream. A dollop on top is the perfect side-kick to the smoky and salty sausage – mix it through the rice and add your go-to hot sauce.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel and crush garlic. Rinse and drain black beans. Slice chorizo into thin rounds.
Add oil and chorizo to a cold frypan and place over medium-high heat, cook for 4-5 minutes or until golden. Add garlic and Subtly Smoky Chipotle and cook for 30 seconds. Add canned tomatoes and black beans and bring to a simmer. Reduce heat to medium-low and cook for 6–7 minutes or until fragrant and reduced. While chorizo is cooking, continue with step 4.
Finely zest lime. Place lime zest, sour cream, salt and pepper in a bowl and stir to combine. Set aside.
Cut tomato into 2cm dice. Peel and cut avocado into 2cm dice. Rinse and finely chop coriander leaves. Juice lime. Place tomato, avocado, coriander, lime juice and salt and pepper in a bowl and stir to combine.
Divide rice and chorizo between bowls. Top with salsa and lime crema to serve.