avec pico de gallo et riz à la coriandre
La dinde juteuse est au centre de l'action avec du riz à la coriandre et à l'ail dans ce délicieux plat. Le pico de gallo maison y ajoute une touche de fraîcheur!
Allergens
Utensils
Tags
Dinde hachée
250 g
Purée d’ail
1 tbsp
Coriandre
7 g
Riz basmati
0.75 cup
Tomato
160 g
Lime
1 unit
Maïs en grains
113 g
Crème sure
6 tbsp
Guacamole
3 tbsp
Assaisonnement mexicain
2 tbsp
Huile
0.5 tbsp
Poivre
0.125 tsp
Sel
0.375 tsp
Before starting, wash and dry all produce. 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. Meanwhile, cut tomato into 1/2-inch pieces.Zest, then juice lime. Finely chop cilantro.
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, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add corn to the pan with turkey. 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.
Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, half the cilantro 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 cilantro. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.
750
kcal
Calories
25
g
Fat
9
g
Saturated Fat
93
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
38
g
Protein
110
mg
Cholesterol
1170
mg
Sodium
avec pico de gallo et riz aux oignons verts
