Tex-Mex Protein Shreds and Rice Skillet
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Tex-Mex Protein Shreds and Rice Skillet

Tex-Mex Protein Shreds and Rice Skillet

with Cheddar Cheese

This colourful, no-fuss Tex-Mex skillet is packed with flavour thanks to spiced rice and salsa-coated protein shreds and peppers. Melty cheese and a dollop of sour cream are all you need to make your tastebuds sing!


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

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Tomato Salsa

1 unit

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tbsp

Chicken Stock Powder

(Contains Soy)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

½ tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol35 mg
Sodium2790 mg
Trans Fat0.5 g
Potassium600 mg
Calcium350 mg
Iron3.5 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
8x8" Baking Dish
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, stock powder, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces.

Cook protein shreds

Heat a large non-stick pan over medium-high heat. (TIP: Use a large oven-proof pan if you have one.)When hot, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook, stirring occasionally until crispy, 6-7 min.

Finish protein shreds

Add peppers to the pan with protein shreds. Cook, stirring occasionally, until peppers soften slightly, 2-3 min. Sprinkle remaining Enchilada Spice Blend over protein shreds and peppers, then season with 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.

Assemble and bake

Add rice to the pan with protein shreds and peppers. Season with salt and pepper, to taste, then stir to combine.Transfer rice mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). (NOTE: Skip this step if you're using an oven-proof pan.)Sprinkle cheese over the pan. Broil in the middle of the oven until cheese is golden, 2-3 min.

Finish and serve

Divide protein shreds and rice skillet between bowls. Dollop sour cream over top.