Cheesy Mexican Plant-Based Mince & Rice Bake
with Sour Cream
- Milk
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Loaded with tomatoey, Tex-Mex-spiced PB beef and veggies, this is no ordinary rice bake, and the kids can even get hands-on with this one. Grill until the cheese is gooey and golden and serve with some mandatory sour cream.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1 tin
sweetcorn
1
carrot
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat May be present: Gluten, Wheat.)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
½ packet
tomato paste
1 sachet
chicken-style stock powder
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
Light Sour Cream
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
½ cup
water (for the beef)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut tomato into bite-sized chunks. Drain sweetcorn. In a large frying pan, heat a drizzle of olive oil over high heat. • Cook tomato and corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, grate carrot.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot and, breaking up mince with a spoon, until cooked through, 5-6 minutes.
TIP: For best results, drain the oil from the pan at the end of this step.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste (see ingredients), the water (for the beef) and chicken-style stock powder, stir, then simmer until thickened, 2-3 minutes.
• Preheat grill to high. To pan with the 'beef', add rice, tomato and corn, gently stirring to combine. Season with salt and pepper to taste. Transfer to a baking dish. • Sprinkle with shredded Cheddar cheese. Grill until lightly golden, 6-8 minutes.
Little cooks: Help sprinkle the cheese on top.
• Divide cheesy Mexican 'mince' and rice bake between plates. Serve with a dollop of light sour cream. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sour cream!
