Cal Smart Southwest Protein Shreds Skillet
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Cal Smart Southwest Protein Shreds Skillet

Cal Smart Southwest Protein Shreds Skillet

with Charred Corn Wild Rice and Pico de Gallo

This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced plant-based protein shreds. Hot peppers offer a mild heat that's tempered by pico de gallo!

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

½ cup

Wild Rice Medley

113 g

Corn Kernels

7 g


1 unit(s)

Chicken Broth Concentrate

1 unit(s)


1 tbsp

Southwest Spice Blend

1 unit(s)

Hot Pepper

1 unit(s)


1 unit(s)

Red Onion

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber9 g
Protein25 g
Cholesterol25 mg
Sodium1510 mg
Trans Fat0.5 g
Potassium900 mg
Calcium125 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook wild rice

Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.

Char corn

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 4-5 min.Transfer corn to a plate.

Prep and make pico de gallo

Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Zest, then juice half the lime. Cut remaining lime into wedges. Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.

Cook plant-based protein shreds and veggies

Return the same pan (from step 2) to medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add plant-based protein shreds and remaining onions. Cook, tossing occasionally until cooked through, 6-8 min.**Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Finish plant-based protein shreds

Add Tex-Mex paste and Southwest Spice Blend to the pan with plant-based protein shreds and veggies. Cook, stirring often, until fragrant, 30 sec.Add 1/2 cup (2/3 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper.

Finish and serve

Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice. Season with salt and pepper, then fluff with a fork until butter melts. Divide charred corn wild rice between plates. Top with plant-based protein shreds mixture, then pico de gallo. Squeeze a lime wedge over top, if desired.

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