Southwest Plant-Based Protein over Rice Protein that tastes like meat (without the meat)

Step 1

• Wash and dry all produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.

Step 2

• While rice cooks, halve, peel, and very thinly slice ¼ of the onion; dice remaining onion into ½-inch pieces. Zest and halve lime; cut one half into wedges (for 4 servings, zest 1 and halve one lime; cut second lime into wedges). Core, deseed, and dice poblano into ½-inch pieces. Finely dice tomato. Finely chop cilantro.

Step 3

• In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), 1 TBSP water (2 TBSP for 4), and salt. Stir until sugar and salt are mostly dissolved. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.

Step 4

• Add a drizzle of oil in large pan over medium-high heat. Add half the plant based protein* (all for 4 servings), and Southwest Spice. 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 (1⁄3 cup for 4 servings). Cook, scraping up browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.

Step 5

• 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 at time until mixture reaching a drizzling consistency. • In a third small bowl, combine tomato, a drizzle of oil, salt, pepper, and lime zest to taste.

Step 6

• Fluff rice with fork; stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and juice from a remaining lime. Season with salt and pepper. • Divide rice between bowls; top with plant-based carnitas, tomato, and as much pickled onion (draining first) as you like. Drizzle with lime crema and garnish with remaining cilantro. Serve.