Spicy Rice Dip with Crunchy Corn Chips
Ingredients
- 1 tbsp olive oil
- Small bunch of green onion
- 120g cherry tomatoes, diced
- 1/2 cup TVP, soaked
- 1 pack Jasmine rice
- 40g taco seasoning (about 2 tbsp)
- Wedge of lime
- Corn chips
Preparation
Soak the TVP in veggie stock of choice for 15 minutes.
While that soaks, heat olive oil on a low to medium heat. Add green onions and tomatoes, stir and cook for 2-3 minutes to soften.
Add the rice straight from the pack and use a spoon to break it apart further in the pan. Stir together with the other veggies.
Drain and add the TVP. Then add the taco seasoning. Stir through so everything is coated in seasoning. You can taste and add more to your liking. Cook for a further 3-4 minutes or until it’s warm enough.
Serve in a bowl with corn chips. Scoop and enjoy.
