Informations supplémentaires
30 min.
|
646 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Chop the cilantro. Slice the onion. Cut the pepper into sticks. Cut the lime in half. In a bowl, mix the tvp with 180 2P | 250 3P ml of water. Drain the black beans.
3. Cook the vegetables
In a pan over medium-high heat, add a drizzle of olive oil. Add the onions, the peppers and some of the spices, to taste (caution! spicy) and cook 2-3 minutes. Season with salt and pepper and set aside.
4. Cook the tvp and the black beans
In the same pan, add the tvp and cook 1-2 minutes. Drain and rinse the black beans and add them to the pan. Add the spices, to taste (caution! spicy) and mix well. It's possible to reserve a portion of the mixture with less spices for children, and add to taste in the rest. Cook another 1-2 minutes.
5. Make the sauce
In a bowl, combine the sour cream with the cilantro and the juice of half a lime.
6. Plate your dish
Serve the rice with the vegetables, the black bean and tvp mixture, the corn and the crumbled feta cheese. Garnish with the sauce. Bon appétit!
1unitYellow Onion(s)
1unitPepper(s)
1unitBlack Beans
120mlTextured Vegetable Protein
140gBasmati Rice
1unitCilantro
2unitSour Cream
1unitCorn Kernels
40gFeta Cheese
30mlSpice Mix(smoked paprika,garlic powder,ground chipotle,cumin powder)
1unitLime
What you need
Pot, pan, bowl.
646 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
110g
37%
fat
11g
17%
cholesterol
28mg
9%
fiber
13g
52%
protein
29g
saturated
6g
30%
sodium
231mg
10%
sugar
16g
trans
0g