avec pico de gallo et riz aux oignons verts
Ingrédients : Poulet haché • Tomate Roma • Riz basmati • Maïs facile à décongeler (maïs, vinaigre modifié) • Lime • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Oignon vert.
Allergens
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
Guacamole
3 tbsp
Assaisonnement mexicain
16 g
Crème sure
43 mL
Poivre
0.125 tsp
Huile
0.5 tbsp
Sel
0.375 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. 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 hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chicken, add corn. 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.
670
kcal
Calories
22
g
Fat
6
g
Saturated Fat
90
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
1150
mg
Sodium
0.2
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
avec pico de gallo et riz aux oignons verts
