A deconstructed burrito? Yes, please! There's no need for the tortilla when Beyond Meat® teams up with hearty Mexican-spiced basmati rice, crispy pan-seared peppers, fresh tomatoes and a citrusy lime crema.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, wash and dry all produce. Core, then cut the pepper into 1/4-inch strips. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil, (dbl for 4ppl) then the tomato sauce, rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups water (2 1/2 cups for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer the cooked peppers to a plate.
Re-heat the large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican seasoning and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper.
While Beyond Meat® cooks, stir together sour cream, 1/2 tsp lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl all for 4ppl) in a small bowl. Season with salt and pepper. Set aside.
When rice is tender, fluff with a fork and season with salt and pepper. Divide Mexican rice between bowls. Top with Beyond Meat®, peppers, tomatoes and cheese. Dollop with lime crema. Squeeze over a lime wedge if desired.