Tex-Mex Rice & Bean Skillet
20 min
Vegan
146524
For 2 Portions
400 g
tomatoes, diced
120 g
vegan ground meat
100 g
corn, canned
100 g
kidney beans, canned
60 g
basmati rice
40 g
vegan cheese, shredded
10 g
cilantro, fresh
1/2
avocado
1/2
lime
120 ml
vegetable broth
1 tbsp
olive oil
1 clove(s)
garlic
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel and finely dice garlic.