Bols taco végé

Végétarien

Épicée (au goût)

Bols taco végé

avec Beyond Meat® et riz rouge à la mexicaine

8 min

Difficulté: 1/3

Mexicaine

Un taco déconstruit? Oui, s’il vous plaît! Le délicieux Beyond Meat® s’allie au riz basmati assaisonné, aux poivrons et à la crème à la lime pour former un souper succulent et sans tortilla!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Zesteur

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Tags

Végétarien

Épicée (au goût)

Climate-conscious

Ingrédients

Beyond Meat®

2 unit(s)

Crème sure

1 unit(s)

Tomato

1 unit(s)

Poivron vert

1 unit(s)

Lime

1 unit(s)

Fromage cheddar, râpé

0.5 cup

Assaisonnement mexicain

1 tbsp

Base de sauce tomate

2 tbsp

Riz basmati

0.75 cup

Poudre de chipotle

1 tsp

Sel d'ail

0.5 tsp

Huile

2.5 tbsp

Poivre

0.25 tsp

Sel

0.125 tsp

Preparation

Cut tomato into 1/4-inch pieces.
Core, then cut pepper into 1/4-inch slices.
Zest half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a medium pot over medium heat.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min.
Add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.
Season rice with half the garlic salt (use all for 4 ppl), then stir in tomatoes. Cover and set aside.

Meanwhile, heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
Season with salt and pepper.
Transfer to a plate, then cover to keep warm.

Add 1 tbsp (2 tbsp) oil to the same pan, then Beyond Meat® patties.
Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder. (NOTE: Reference heat guide.)
Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.
Remove from heat.

Once rice is tender, fluff with a fork.
Season with salt and pepper..

Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.
Sprinkle with cheese, then dollop with lime crema.
Squeeze a lime wedge over top, if desired.