Cal Smart Southwest Beyond Meat® Skillet
with Charred Corn Wild Rice and Pico de Gallo- Mustard
- Milk
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Peanuts
- Triticale
- Tree nuts
- Mustard
This glorious Southwest-inspired skillet takes dinner to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced Beyond Meat®. Hot peppers offer a mild heat that's tempered by pico de gallo. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Thaw-friendly corn (corn, modified vinegar) • Red onion • Wild rice medley (parboiled rice, wild rice) • Roma tomatoes • Limes • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Red chili pepper
Ingredients
2 unit
Beyond Meat®
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
½ cup
Wild Rice Medley
113 g
Corn Kernels
7 g
Cilantro
1 unit
Chicken Broth Concentrate
1 unit
Tomato
6 g
Southwest Spice Blend
(May contain traces of: Sesame, Milk, Wheat, Sulphites, Soy, Peanuts, Triticale, Tree nuts, Mustard)
1 unit
Hot Pepper
1 unit
Lime
1 unit
Red Onion
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan.
- Cook for 4-5 min, stirring occasionally, until dark brown in spots.
- Transfer charred corn to a plate.
- 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.
- To a medium bowl, add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro. Toss to combine.
- Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add Beyond Meat® patties and remaining onions. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add hot peppers, then season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add Tex-Mex paste and Southwest Spice Blend to the pan with Beyond Meat® and veggies.
- Cook for 30 sec, stirring often, until fragrant.
- Add 1/2 cup (2/3 cup) water.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- To the pot with wild rice, add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter.
- Season with salt and pepper, then fluff with a fork until butter melts.
- Divide charred corn wild rice between plates.
- Top with Beyond Meat® mixture, then pico de gallo.
- Squeeze a lime wedge over top, if desired.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the turkey, breaking up patties into smaller pieces, until crispy.**
