Tex Mex-Style Plant-Based Ground Protein Skillet Rice

$Tex Mex-Style Plant-Based Ground Protein Skillet Rice$

Tex Mex-Style Plant-Based Ground Protein Skillet Rice

Name: Tex Mex-Style Plant-Based Ground Protein Skillet Rice with Sweet Bell Peppers and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Plant-Based Ground Protein; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 56 g Yellow Onion, chopped; 1 unit(s) Green Onion; ½ cup Cheddar Cheese, shredded; 2 tbsp Ketchup; 16 g Mexican Seasoning; 7.5 g Vegetable Stock Powder; 1 unit(s) Garlic, cloves; 1 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1 tbsp Butter*

with Sweet Bell Peppers and Cheddar Cheese

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Cheese lovers, this one is for you! Succulent plant-based ground protein is flavoured with our Mexican Seasoning in this hearty rice skillet topped with gooey cheddar cheese. A bonus delight comes from the deliciously crispy skillet bits at the bottom of the pan. May your cheese pulls be long and your meal time enjoyable!

Ingredients: Ground beef and pork mix (beef, pork) • Sweet bell pepper • Basmati rice • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Yellow onion • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Green onion.

Tags:

Family Friendly

•Quick

Allergens:

Milk

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Plant-Based Ground Protein

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

56 g

Yellow Onion, chopped

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

2 tbsp

Ketchup

16 g

Mexican Seasoning

7.5 g

Vegetable Stock Powder

1 unit(s)

Garlic, cloves

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Butter*

Nutrition Values

Calories830 kcal

Fat42 g

Saturated Fat17 g

Carbohydrate87 g

Sugar9 g

Dietary Fiber7 g

Protein31 g

Cholesterol40 mg

Sodium1900 mg

Trans Fat0.5 g

Potassium550 mg

Calcium250 mg

Iron6 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Once water is boiling, stir in rice, stock powder and 1 tbsp (2 tbsp) butter. Stir to combine.
Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Peel, then mince or grate garlic.
Finely chop green onion.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers.
Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
Season with salt and pepper.
Transfer veggies to a plate and cover to keep warm.

To the pan, add 1/2 tbsp (1 tbsp) oil, then ground protein.
Cook for 4-5 min, breaking up into smaller pieces, until cooked through.**
Season with salt and pepper.

Reduce heat to medium.
To the pan with ground protein, add Mexican Seasoning, garlic, ketchup and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring often, until fragrant.
When rice is done, add veggies and rice to the pan. Season with salt and pepper, then stir to combine.
Reduce heat to low, then sprinkle cheese over top. Cover and cook for 2-3 min, until cheese melts.

Divide plant-based ground protein skillet rice between bowls.
Sprinkle green onions over top.

If you've opted to get plant-based ground protein, cook in the same way the recipe instructs you to cook beef and pork mix, until cooked through.** Disregard instructions to drain excess fat.