Cheesy Mexican Plant-Based Mince & Rapid Rice

Name: Cheesy Mexican Plant-Based Mince & Rapid Rice with Capsicum & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 1 Capsicum; 1 tin sweetcorn; 1 packet plant-based mince; 1 packet soffritto mix; 1 sachet Mexican Fiesta spice blend; 1 packet tomato paste; ¾ cup water; 20 g butter; 1 packet Light Sour Cream; 1 packet coriander; 1 packet Cheddar cheese

with Capsicum & Sour Cream

Get up to $200 off!

Team our superstar plant-based veggie mince with some equally delicious veggies and spice things up Latin-style by adding some tomato paste and Mexican Fiesta spice blend. All that's left is to pile it high on a bed of fluffy rice and dollop over some sour cream to serve.

Tags:

Veggie

•Spicy

Allergens:

Soy

•Gluten

•Wheat

•Milk

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.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

Capsicum

1 tin

sweetcorn

1 packet

plant-based mince

(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)

1 packet

soffritto mix

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

coriander

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3759 kJ

Calories898 kcal

Fat42.5 g

of which saturates23.4 g

Carbohydrate89 g

of which sugars19 g

Dietary Fibre19.3 g

Protein35.3 g

Sodium1607 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, roughly chop capsicum. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, soffritto mix and capsicum, breaking up with a spoon, until browned, 4-5 minutes. Add corn, stirring, until heated through, 1-2 minutes.

• Reduce heat to medium, add Mexican fiesta spice blend and tomato paste and cook, until fragrant, 1-2 minutes. • Add the water and butter and cook until slightly thickened, 1-2 minutes. • Remove pan from heat and stir in baby spinach leaves, until wilted, 1 minute. Season to taste.