with Plant-based Mozzarella and Pineapple
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Sweet bell pepper • Basmati rice • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Shallot • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Green onion.
Allergens
Tags
Black Beans
1 unit(s)
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
Enchilada Spice Blend
8 g
Mexican Seasoning
8 g
Vegetable Stock Powder
7.5 g
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Plant-Based Butter
2 tbsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Strain and rinse black beans.
- Drain pineapple. Discard pineapple juice.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
- Add shallots, pineapple, black beans, Mexican Seasoning, Enchilada Spice Blend, stock powder, 1/2 tsp (1 tsp) lime zest and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring occasionally, until liquid has mostly evaporated. Season with salt and pepper.
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add tomatoes and half the green onions, then toss to coat.
- Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) plant-based butter and remaining green onions. Season with salt.
- Divide rice between bowls. Top with black bean-pineapple mixture and marinated tomatoes.
- Sprinkle plant-based cheese over top.
940
kcal
Calories
35
g
Fat
13
g
Saturated Fat
138
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
25
g
Protein
0
mg
Cholesterol
2120
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
with Chorizo, Plant-Based Mozzarella and Pineapple
