Tex-Mex Spiced Plant-Based Mince & Leafy Rice

Name: Tex-Mex Spiced Plant-Based Mince & Leafy Rice with Cucumber Salsa & Mayo
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 1 sachet Chicken-Style Stock Powder; 40 g butter; 1 sachet Tex-Mex spice blend; 1 packet plant-based mince; ½ packet passata; 1 tomato; 1 cucumber; drizzle white wine vinegar; 1 packet Baby Leaves; 1 packet coriander; 1 packet mayonnaise

with Cucumber Salsa & Mayo

Get up to $175 off

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!

Tags:

Veggie

Allergens:

Milk

•Soja

•Egg

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

1 sachet

Tex-Mex spice blend

1 packet

plant-based mince

½ packet

passata

tomato

cucumber

1 packet

Baby Leaves

1 packet

coriander

1 packet

mayonnaise

Not included in your delivery

olive oil

40 g

butter

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3968 kJ

Calories948 kcal

Fat55.7 g

of which saturates15.6 g

Carbohydrate78.8 g

of which sugars10 g

Dietary Fibre8.2 g

Protein30.1 g

Sodium2208 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

•Medium Pan

•Large Non-Stick Pan

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!