Meatless Monday: Taco Filling With Rice

One day a week, try cutting out meat…Meatless Monday is a good place to start! This week, a favorite taco filling recipe is served with brown rice instead of tacos. The recipe is adapted from Jolinda Hackett of Textured vegetable protein (TVP) replaces the meat. You can find TVP in the bulk section of most health food stores. A good online source is Bob’s Red Mill. Here’s the recipe:

Vegetarian Taco Filling With Rice

1 cup long-grain brown rice, uncooked

2 cups TVP (textured vegetable protein)

2 cups water

2 tablespoons soy sauce

2 tablespoons olive oil

1 package taco seasoning

1 tomato, diced

1 4-ounce can chopped green chiles

For a tasty complete protein, serve taco filling with brown rice

In a medium sauce pan, add the rice to 2 cups of water. Bring water to a boil, lower the heat, and cover the pot. Simmer for 40 minutes, or until the water is absorbed and the rice is fully cooked. Depending on humidity and other variables, you may need to add more water or cook the rice longer. When rice is cooked, set it aside.

In a large skillet, heat the water to almost boiling. Add the TVP, lower the heat to simmer, and allow TVP to soak in the water for about 3 to 5 minutes. Add olive oil, soy sauce, and taco seasoning, and simmer for about 5 minutes. Add the chiles and diced tomato. Stir well to combine. Done!

This dish is delicious served with brown rice, and makes a terrific traditional taco filling, too. Top with sour cream or shredded cheese, and add a green salad on the side, if you like.

Eat well and be blessed!


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