Name: Meat Free Mince Chilli Non Carne Loaded Rice Bowl with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 2 unit(s) Garlic Clove**; 1 carton(s) Red Kidney Beans; 2 unit(s) Unconventional Plant-Based Burgers; 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; 1 pot(s) Smashed Avocado; 300 milliliter(s) Water for the Rice; 100 milliliter(s) Water for the Sauce; 1 tsp Sugar for the Sauce; 10 grams Butter

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Recipes

Mexican Recipes

Meat Free Mince Chilli Non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese

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Tags:

Veggie

Allergens:

Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)3935 kJ

Energy (kcal)940 kcal

Fat36.9 g

of which saturates15.1 g

Carbohydrate107.4 g

of which sugars11.2 g

Dietary Fibre21.7 g

Protein38.2 g

Salt4.2 g

Calcium11.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lidded saucepan

•Sieve

•Grater

•Large Frying Pan

•Box Grater

•Small Bowl

Cooking Instructions and Tips

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!