avec pico de gallo et riz à la coriandre
Ce soir, la dinde savoureuse et le riz lime-coriandre voleront la vedette! Le pico de gallo maison est une garniture extraordinaire qui rehausse ce plat à merveille!
Allergens
Utensils
Tags
Dinde hachée
250 g
Purée d’ail
1 tbsp
Coriandre
7 g
Riz basmati
0.75 cup
Petites tomates
113 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 water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, quarter tomatoes. 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 oil (dbl for 4 ppl), 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 water (dbl for 4 ppl). 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.
740
kcal
Calories
25
g
Fat
9
g
Saturated Fat
92
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
38
g
Protein
109
mg
Cholesterol
1170
mg
Sodium
avec pico de gallo et riz aux oignons verts
