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
Riz basmati
0.75 cup
Tomato
190 g
Lime
1 unit
Maïs en grains
113 g
Crème sure
3 tbsp
Guacamole
3 tbsp
Assaisonnement mexicain
2 tbsp
Huile
0.5 tbsp
Poivre
0.125 tsp
Sel
0.375 tsp
Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. 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 the pot from heat. Set aside, still covered.
Meanwhile, cut tomatoes into 1/2-inch pieces.Zest, then juice lime. Thinly slice green onion, keeping green and white parts separate.
Heat a large non-stick pan over medium-high heat. When 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 corn is 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.
700
kcal
Calories
23
g
Fat
6
g
Saturated Fat
92
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
35
g
Protein
110
mg
Cholesterol
1140
mg
Sodium
avec pico de gallo et riz aux oignons verts
