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! Ingrédients : Poulet haché • Tomates Roma • Riz basmati • Maïs facile à décongeler (maïs, vinaigre modifié) • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Crème sure (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) (lait) • Puree d'ail (purée d'ail, huile de soja, eau, acide citrique, acide phosphorique, gomme de xanthane, sorbate de potassium, benzoate de sodium) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Oignon vert.
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
16 g
Poivre
0.125 tsp
Huile
0.5 tbsp
Sel
0.375 tsp
- Before starting, to a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. 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, add rice, then reduce heat to low.
- Cover and cook for 12 - 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- Add corn to the pan with chicken. 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.
680
kcal
Calories
22
g
Fat
6
g
Saturated Fat
91
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
1140
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
5
mg
Iron
avec pico de gallo et riz aux oignons verts
