Meat Free Mince Chilli Non Carne Loaded Rice Bowl
with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove**
1 carton(s)
Red Kidney Beans
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)
20 grams
Chipotle Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 unit(s)
Medium Tomato
1 unit(s)
Spring Onion
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 pot(s)
Smashed Avocado
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
10 grams
Butter
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the plant-based burgers to the pan and use a spoon to break it up into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.
Stir in the garlic and chipotle paste, fry for another 30 secs.
Then stir in the passata, vegetable stock paste, kidney beans, water and sugar for the sauce (see pantry for both amounts).
Bring to the boil then lower the heat and simmer until thickened, 3-4 mins.
Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl.
Drizzle over a little olive oil, season with salt and pepper and mix together. Set the salsa aside.
Trim and thinly slice the spring onion. Grate the cheese.
Once the chilli is ready, season with salt and pepper, stir in the butter (see pantry for amount) then remove from the heat.
Share the rice out between your serving bowls.
Spoon over the chilli non carne, then top with the tomato salsa and cheese.
Dollop on the smashed avocado and sprinkle over the spring onion to finish.
Enjoy!
