Put the rice, 1½ cups of water and 1 teaspoon of salt into a small saucepan, cover with a lid. Bring up to a boil (about 3-5 minutes), then turn down to a very low simmer, cooking for 12 minutes. Turn off the heat, and allow it to sit while you prepare the spiced meat filling.
Heat a large rimmed skillet over medium-high heat, and add the olive oil. When the oil starts to shimmer, add in the onion, and cook until translucent, about 5-7 minutes. The edges of the onions should be slightly browned. Add in the Beyond Meat, remaining salt, cumin, coriander, paprika and red pepper flakes. Break up the meat into small pieces with a wooden spoon as the meat cooks. Cook for about 5 minutes. The meat will continue to cook in the peppers, so don’t overcook the meat at this step.
Add in ⅓ cup of Misteka’s Signature Tomato Sauce, the package of cream cheese, and chopped cilantro. Mix well until the cream cheese has melted and is mixed in completely with the meat mixture. Add in the rice and mix well again.