Double Mexican Plant-Based Mince & Rapid Rice
with Capsicum & Sour Cream
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Capsicum
1 packet
Coriander
1 tin
Sweetcorn
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
400 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Soffritto Mix
1 packet
Microwavable Basmati Rice
1 packet
Tomato Paste
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.
• Microwave rice until steaming, 2-3 minutes.
• Divide rapid rice and Mexican plant-based mince between bowls. Dollop over light sour cream and tear over coriander to serve. Enjoy!
