Mexican Plant-Based Mince & Rapid Rice
with Capsicum & Sour Cream
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.
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 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
1 packet
Tomato Paste
1 tin
Sweetcorn
1 sachet
Mexican Fiesta Spice Blend
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 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.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Reduce heat to medium, then add Mexican Fiesta spice blend and tomato paste. Cook until fragrant, 1-2 minutes. • Add the water and butter and cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then season with salt and pepper to taste.
• Divide rapid rice and Mexican plant-based mince between bowls. • Dollop over light sour cream and tear over coriander to serve. Enjoy!
