Turbo Plant-Based Mince Rice Bowl
with Steamed Corn
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
2
Corn
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
Cooking Steps
• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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 capsicum into bite-sized chunks. Cut corn cobs in half. • Transfer corn cob to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. Season with salt and pepper.
• While the corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince with capsicum, breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Add enchilada sauce and a splash of water and cook until combined and heated through, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the sauce looks dry!
• Stir the butter through the rice. Season to taste. • Divide butter rice and cowboy plant-based mince between bowls. Serve with steamed corn. Enjoy!
FANCIFY ME: Roughly chop pickled jalapeños. Top plant-based mince with jalapeños and tear over coriander to garnish. Serve with light sour cream.
