avec pico de gallo et riz aux oignons verts
Le poulet juteux est au centre de l'action avec du riz aux oignons verts et à la lime dans ce délicieux plat. Le pico de gallo maison y ajoute une touche de fraîcheur!
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Purée d’ail
1 tbsp
Oignons verts
1 unit(s)
Riz basmati
0.75 cup
Tomato
2 unit(s)
Lime
1 unit(s)
Maïs en grains
113 g
Crème sure
1 unit(s)
Guacamole
3 tbsp
Assaisonnement mexicain
2 tbsp
Poivre
0.125 tsp
Huile
0.5 tbsp
Sel
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
avec pico de gallo et riz aux oignons verts
avec purée de pommes de terre au fromage à la crème et aïoli
