Tex-Mex Spiced Plant-Based Mince & Leafy Rice
with Cucumber Salsa & Mayo- Milk
- Soy
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!
Ingredients
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 sachet
Tex-Mex spice blend
1 packet
plant-based mince
(Contains: Soy; )
½ packet
passata
1
tomato
1
cucumber
1 packet
Baby Leaves
1 packet
coriander
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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!
