Mexican One Pot Rice

Name: Mexican One Pot Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 Bell pepper, red (~ 5.1 oz); ½ Chili pepper (~ 0.1 oz); 1 Garlic clove (~ 0.1 oz); 1 Onion, red (~ 3 oz); 2 twigs of Parsley, fresh or frozen (~ 1 tsp); ½ Flour tortilla (~ 1.1 oz); ¾ cup Kidney beans, canned; 7.1 oz Tomatoes, diced, canned; 1 ½ Tbsp Soy sauce, light; 1 cup Vegetable broth; ¼ tsp Cocoa powder; ¼ cup Vegan cream cheese; 3.5 oz Vegan crumbled meat substitute, fresh; ½ cup Basmati rice; ¼ tsp Cayenne pepper; ½ tsp Cumin, ground; ½ tsp Hot paprika, ground

You only need a pot, a few ingredients and a bit of time to make this delicious one pot dish. Give it a try.

Nutritional information:

Calories	4900 kJ (1170 kcal)
Protein	54 g
Fat	36 g
Carbohydrates	140 g
Fiber	27 g

Utensils:

Spoon, cutting board, cooking spoon, chef's knife, pot

Recipe instructions:

1

Finely chop the onion and garlic. Dice the pepper and put everything into a pot.

1 Onion, red (~ 3 oz)
1 Bell pepper, red (~ 5.1 oz)
1 Garlic clove (~ 0.1 oz)

2

Add all ingredients mentioned below into the pot.

½ cup Basmati rice
3.5 oz Vegan crumbled meat substitute, fresh
¾ cup Kidney beans, canned
7.1 oz Tomatoes, diced, canned
1 ⁠½ Tbsp Soy sauce, light

3

Add cumin, paprika, cocoa, cayenne and vegetable broth.

½ tsp Hot paprika, ground
½ tsp Cumin, ground
¼ tsp Cocoa powder
¼ tsp Cayenne pepper
1 cup Vegetable broth

4

Bring the pot to a boil, turn down the heat, put on a lid, and let simmer until the rice is tender. Stir occasionally. If the liquid has been absorbed before the rice is tender add a bit more, stir and cook until the rice is tender.

5

Coarsely chop the parsley and chili. Cut the tortilla into bite-size pieces. Serve the rice and top with vegan cream cheese, parsley, chili, and tortilla.