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 : Maïs en conserve (pêches et crème grains de maïs entiers, eau, sucre, sel) • Poulet haché • Tomates Roma • Riz basmati • 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
341 mL
Crème sure
1 unit(s)
Guacamole
3 tbsp
Assaisonnement mexicain
2 tbsp
Huile
0.5 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then 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 onion, keeping green and white parts separate.
- Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then ground 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.
740
kcal
Calories
24
g
Fat
6
g
Saturated Fat
103
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
1150
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
avec pico de gallo et riz aux oignons verts
