avec riz basmati et crème à la lime
Un plat facile et rapide qui ne manque pas de saveur pour une fiesta fastoche! Les poivrons et les oignons verts se marient parfaitement au bœuf tendre pour un bol style fajita complété par notre fabuleux assaisonnement mexicain.
Allergens
Utensils
Tags
Bœuf haché
250 g
Oignon, haché
56 g
Assaisonnement mexicain
2 tbsp
Riz basmati
0.75 cup
Oignons verts
2 unit
Tomato
80 g
Monterey Jack, râpé
0.5 cup
Sel d'ail
1 tsp
Crème sure
3 tbsp
Lime
1 unit
Huile
2.5 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Poivron
160 g
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp lime zest, 1 tsp lime juice (dbl both for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, half the garlic salt and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Transfer beef to a large bowl. Cover with foil to keep warm.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and remaining garlic salt. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Stir until warmed through, 1-2 min.
Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.
910
kcal
Calories
47
g
Fat
17
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
42
g
Protein
100
mg
Cholesterol
1640
mg
Sodium
avec écrasé de pommes de terre et brocoli à l'ail
