with smashed avocado and black beans
A recipe conveniently customised just to your liking.
Utensils
Tags
Rice
150 grams
Black Beans
1 pack(s)
Chipotle Paste
2 sachet(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Coriander
5 grams
Chilli
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Irish Turkey Breast
320 grams
Smashed Avocado
100 grams
Sweetcorn
1 unit(s)
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans and sweetcorn.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the turkey, Mexican spice, chilli (use less if you don't like spice) and half the onion.
- Season with salt and pepper.
- Fry until browned and cooked through, 5-8 mins on each side. IMPORTANT: Wash hands and equipment after handling raw turkey. Turkey is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and chop into 2cm cubes.
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
- Once the chicken is cooked, add the chipotle paste and beans to the pan.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper. Stir through the sweetcorn and allow to warm through.
- Divide your lime rice between bowls.
- Top with spoonfuls of turkey, corn and beans, smashed avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
3891
kJ
Energy (kJ)
930
kcal
Energy (kcal)
21.9
g
Fat
4.1
g
of which saturates
107.5
g
Carbohydrate
13.8
g
of which sugars
23.5
g
Dietary Fiber
59.6
g
Protein
0
mg
Cholesterol
3.21
g
Salt
