with Pico De Gallo and Green Onion Rice
Tasty chicken takes centre stage, with green onion-lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great addition! Ingredients: Ground chicken • Roma tomatoes • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Ground Chicken
250 g
Garlic Puree
1 tbsp
Green Onion
1 unit
Basmati Rice
0.75 cup
Tomato
2 unit
Lime
1 unit
Corn Kernels
113 g
Sour Cream
1 unit
Guacamole
3 tbsp
Mexican Seasoning
16 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.375 tsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- 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.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- Add corn to the pan with chicken. Cook for 4-5 min, stirring occasionally, until golden.
- Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
- Cook for 1-2 min, stirring often, until fragrant. Remove from heat.
- Meanwhile, in a small bowl, combine sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema.)
- To a medium bowl, add tomatoes, green onion whites and remaining lime juice. 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
22
g
Fat
6
g
Saturated Fat
91
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
1140
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
5
mg
Iron
