Family-Style Plant-Based Mince Fajita Bowls
with Garlic Rice, Rainbow Veggies & Sour Cream
Create your perfect bowl for dinner tonight with grilled Tex-Mex plant-based mince, sautéed capiscum and onions, fluffy garlicky rice and all your favourite toppings—like sour cream, cheese and coriander. Fresh, customisable and full of flavour!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Tomato
1
Red Onion
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice capsicum and red onion.
• Drain sweetcorn. Finely chop tomato. Tear coriander.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook plant-based mince and Tex-Mex spice blend, tossing, until browned, 5-6 minutes.
• In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Bring everthing to the table to serve.
• Build your own plate with garlic rice, plant-based mince, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy!
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