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Mexican Recipes

Tex-Mex Plant-Based Mince Rice Bowl

Tex-Mex Plant-Based Mince Rice Bowl

Tex-Mex Plant-Based Mince Rice Bowl

with Steamed Corn

Get up to $200 off!

Thanks to enchilada laced plant-based mince, you’ll have some fusion flavours in this unrivalled rice bowl that is seriously speedy and super tasty. Hurry, this one won’t last long on the dinner table, so grab yours before it speeds away!

Tags:

Kid Friendly

•Veggie

Allergens:

Soy

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

(May be present: Gluten, Soy, Wheat.)

1

Capsicum

2

Corn

1 packet

Enchilada Sauce

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

200 g

Plant-Based Mince

(Contains: Soy; May be present: Gluten, Wheat.)

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

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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