with Sour Cream and Green Onions
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Parboiled Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Onion, chopped
56 g
Cajun Spice Blend
5 g
Chicken Broth Concentrate
2 unit(s)
Green Onion
2 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Puree
1 tbsp
Sour Cream
43 mL
Oil*
1.5 tbsp
Salt*
0.25 tsp
Pepper*
0.06 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- To a medium pot, add corn, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Stir, cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Using a slotted spoon, transfer protein shreds to a paper towel-lined plate. Set aside.
- To the same pan, add 1 tbsp (2 tbsp) oil, then onion, peppers, garlic puree, and Cajun Spice Blend. Cook for 2-3 min, stirring constantly, until fragrant.
- When peppers are tender-crisp, add tomato sauce base, protein shreds and 1/4 cup (1/2 cup) water. Season with salt and pepper. Simmer for 1-2 min, until slightly thickened.
- Fluff rice with a fork, season with salt.
- Divide rice and protein shreds between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook sausage, tossing occasionally for 6-8 min, until cooked through.**
800
kcal
Calories
37
g
Fat
5
g
Saturated Fat
93
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
28
g
Protein
10
mg
Cholesterol
1420
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
