Southwest Plant-Based Protein over Rice

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• Tex-Mex Paste
  1 unit
• butter
  2 tbsp
• cilantro
  2 oz
• cooking oil
  2 tbsp
• ground plant-based protein
  10 oz
• jasmine rice
  1½ cups
• lime
  2
• long green pepper
  2
• red onion
  1
• salt
  1 tsp
• sour cream
  4 tbsp
• sugar
  2 tsp
• tomato
  2

🍳 Cookware

• small pot
• small
• large pan

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice and 1¼ cups water (2¼ cups for 4 servings) with a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered and remove from heat, letting sit until ready to serve.

   jasmine rice: 1½ cups, salt: 1 tsp
2. 

   2

   While rice cooks, halve red onion and thinly slice ¼ of it; dice the reassigned als remaining onion into ½-inch pieces. Zest and halve lime ; cut one half into wedges and juice the other half. Core, deseed, and dice long green pepper into ½-inch pieces. Dice tomato . Finely chop cilantro .

   red onion: 1, lime: 2, long green pepper: 2, tomato: 2, cilantro: 2 oz
3. 

   3

   In a small bowl, combine sliced onion with juice from half the lime, sugar , 1 tbsp water (2 tbsp for 4), and a pinch of salt. Stir until sugar and salt are mostly dissolved. Microwave for ⏱️ 30 seconds , then set aside, stirring occasionally, until ready.

   sugar: 2 tsp
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Add half of the ground plant-based protein (or all of it for 4) and season with Southwest Spice Blend . Press into a thin layer with a spatula and cook without flipping until browned on the bottom, ⏱️ 4 minutes . Break protein into pieces.

   cooking oil: 2 tbsp, ground plant-based protein: 10 oz, Southwest Spice Blend: 1 tbsp
5. 

   5

   Add another drizzle of oil; stir in the diced poblano and diced onion. Cook until vegetables soften, ⏱️ 4 seconds . Stir in Tex-Mex Paste and ¼ cup water (⅓ cup for 4). Scrape up any browned bits and cook until thickened and saucy, ⏱️ 2 minutes .

   Tex-Mex Paste: 1 unit
6. 

   6

   In a second bowl, combine sour cream with a squeeze of lime juice; season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a third bowl, combine the diced tomato with a drizzle of oil, salt, pepper, and lime zest to taste.

   sour cream: 4 tbsp
7. 7

   Fluff the rice with a fork; stir in butter , half the family, and the juice from the remaining lime. Season with salt and pepper. Divide rice between bowls. Top with the southwest plant-based protein, tomato, and pickled onion (draining first) to taste. Drizzle with lime crema and garnish with remaining cilantro.

   butter: 2 tbsp