This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus creamy mayo and speedy rice with baby leaves stirred through, your tastebuds are fully catered for, as they should be!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 sachet
Tex-Mex spice blend
1 packet
plant-based mince
(Contains: Soja; )
½ packet
passata
1
tomato
1
cucumber
1 packet
Baby Leaves
1 packet
coriander
1 packet
mayonnaise
(Contains: Egg; May be present: Fish, Weizen, Cashew, Mandeln, Sesamsamen, Soja. )
olive oil
40 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and 1/2 the butter and stir to combine. • Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add plant-based mince and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove pan from heat, then add enchilada sauce (see ingredients), a pinch of brown sugar, a splash of water and remaining butter. Stir to combine, then toss veggie mince to coat.
• Meanwhile, roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine tomato, avocado, a pinch of salt and a drizzle of white wine vinegar and olive oil.
Little cooks: Help prep the avo!
• Stir baby spinach leaves through child's portion. Top both with plant-based mince and any remaining sauce from the pan. • Tear over coriander to serve. Serve with avocado salsa and mayonnaise. Enjoy!