Southwest Plant-Based Protein over Rice

🥘 Ingredients

• black pepper
  to taste unit
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• ground plant-based protein
  10 oz
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  1 unit
• red onion
  1 unit
• salt
  to taste unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  ½ tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small pot
• small microwave-safe bowl
• large pan

1. 

   1

   ground plant-based protein red onion sour cream long green pepper tomato lime jasmine rice tex-mex paste southwest spice blend cilantro butter sugar salt black pepper cooking oil

   ground plant-based protein: 10 oz, red onion: 1 unit, sour cream: 2 tbsp, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit, jasmine rice: 1 c, tex-mex paste: 2 tbsp, southwest spice blend: 1 tbsp, cilantro: ¼ cup, butter: 1 tbsp, sugar: ½ tsp, salt: to taste unit, black pepper: to taste unit, cooking oil: 2 tbsp
2. 

   2

   Wash and dry all produce. In a small pot , combine jasmine rice, 1¼%cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, halve, peel, and very thinly slice ¼ of the red onion; dice remaining onion into ½-inch pieces. Zest and halve lime; cut one half into wedges. Core, deseed, and dice long green pepper into ½-inch pieces. Finely dice tomato. Finely chop cilantro.
4. 

   4

   In a small microwave-safe bowl , combine sliced onion, juice from half the lime, ½%tsp sugar, 1%tbsp water, and a pinch of salt. Stir until sugar and salt are mostly dissolved. Microwave ⏱️ 30 seconds . Set aside, stirring occasionally, until ready to serve.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add half the ground plant-based protein and season with southwest spice blend. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom ⏱️ 3-4 minutes . Break up protein into pieces. Add another drizzle of oil, poblano, and diced onion. Cook, stirring, until veggies are softened ⏱️ 3-4 minutes . Stir in tex-mex paste and ¼%cup water. Cook, scraping up browned bits from bottom of pan, until mixture is thickened and saucy ⏱️ 1-2 minutes .
6. 

   6

   Meanwhile, in a second small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. In a third small bowl, combine diced tomato, a drizzle of oil, salt, pepper, and lime zest to taste.
7. 7

   Fluff rice with a fork; stir in 1%tbsp butter, half the cilantro, and juice from remaining lime. Season with salt and pepper. Divide rice between bowls; top with southwest plant-based protein, tomato, and as much pickled onion (draining first) as you like. Drizzle with lime crema and garnish with remaining cilantro. Serve.