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Mexican Recipes

Turbo Plant-Based Mince Rice Bowl

Turbo Plant-Based Mince Rice Bowl

with Steamed Corn

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Allergens:

Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

Enchilada Sauce

1 sachet

Tex-Mex Spice Blend

1

Capsicum

2

Corn

200 g

Plant-Based Mince

Nutritional Values

Calories751 kcal

Energy (kJ)3140 kJ

Fat16.1 g

of which saturates5.3 g

Carbohydrate110 g

of which sugars25.8 g

Dietary Fibre24.6 g

Protein36.1 g

Sodium1320 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• 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.

3

• 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!

4

• 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.

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