Cheesy Mexican Plant-Based Mince & Rapid Rice
with Capsicum & Sour Cream
- Soy
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
Capsicum
1 tin
sweetcorn
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Wheat, Gluten.)
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;)
Utensils
Cooking Steps
• 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.
• Divide rapid rice and Mexican plant-based mince between bowls. Dollop over light sour cream and sprinkle over Cheddar cheese to serve. Enjoy!
