Chilli Sin Carne

Name: Chilli Sin Carne with Veggie Mince & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 1 tomato; 1 bag coriander; 1 tsp white wine vinegar; 1 brown onion; 1 carrot; 1 corn; 1 packet plant-based mince; 30 g butter; 2 clove garlic; 1 packet tomato paste; 1 box diced tomatoes with garlic & onion; 1 sachet vegetable stock powder; 1 packet Light Sour Cream; 1.5 cup water; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Veggie Mince & Sour Cream

Get up to $200 off!

Juicy and umami plant-based mince mingles with fiery Mexican spices in this hearty vegetarian meal. Even meat lovers will want seconds!

Tags:

Veggie

•Spicy

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Soja

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

tomato

1 bag

coriander

brown onion

carrot

corn

1 packet

plant-based mince

2 clove

garlic

1 packet

tomato paste

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

Light Sour Cream

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1 tsp

white wine vinegar

30 g

butter

1.5 cup

water

Nutritional Values

per serving

Energy (kJ)4606 kJ

Fat53.8 g

of which saturates22.6 g

Carbohydrate111.8 g

of which sugars34.1 g

Protein34.9 g

Sodium2746 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!

While the rice is cooking, finely chop the brown onion. Finely chop the garlic. Grate the carrot. Slice the corn kernels from the cob. Roughly chop the tomato and coriander.

In a small bowl, combine the tomato, coriander and white wine vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, grated carrot and corn, stirring, until softened, 4-6 minutes.

SPICY! The Mexican Fiesta spice blend is a little spicy, add less if you're sensitive to heat! Add the plant-based mince to the pan and cook, breaking up with a spoon, 2-3 minutes. Add the butter, garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & onion and vegetable stock powder and simmer, 1-2 minutes. Season.

Divide the rice between bowls and top with the chilli sin carne. Top with the shredded Cheddar cheese and the tomato and coriander salsa. Serve with the light sour cream.