with Pico De Gallo and Green Onion Rice
Tasty chicken takes centre stage, with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!
Allergens
Utensils
Tags
Ground Chicken
250 g
Garlic Puree
1 tbsp
Green Onion
1 unit(s)
Basmati Rice
0.75 cup
Tomato
2 unit(s)
Lime
1 unit(s)
Corn Kernels
113 g
Sour Cream
1 unit(s)
Guacamole
3 tbsp
Mexican Seasoning
2 tbsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.375 tsp
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Zest, then juice lime.
- Thinly slice green onions, keeping green and white parts separate.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add corn to the pan with chicken. Cook, stirring occasionally, until golden-brown, 4-5 min.
- Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
- Cook, stirring often, until fragrant, 1-2 min. Remove from heat.
- Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)
- Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
- Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
- Divide rice between bowls, then top with chicken mixture and pico de gallo.
- Dollop lime crema and guacamole over top.
680
kcal
Calories
23
g
Fat
6
g
Saturated Fat
90
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
1150
mg
Sodium
0.2
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
