Bols de bœuf style fajita

Rapido

Chouchous

avec riz basmati et crème à la lime

10 min

Difficulté: 1/3

Mexicaine

Un plat facile et rapide qui ne manque pas de saveur pour une fiesta fastoche! Les poivrons et les oignons verts se marient parfaitement au bœuf tendre pour un bol style fajita complété par notre fabuleux assaisonnement mexicain. Ingrédients : Bœuf haché • Poivron • Riz basmati • Tomates Roma • Limes • Oignon jaune • Monterey Jack (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) (lait) • 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) • Oignon vert • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Cuillères à mesurer

Zesteur

Grand bol

Petit bol

Grande poêle antiadhésive

Papier aluminium

Casserole moyenne

Verre doseur

Tags

Rapido

Chouchous

Ingrédients

Bœuf haché

250 g

Oignon jaune

0.5 unit

Assaisonnement mexicain

2 tbsp

Riz basmati

0.75 cup

Oignons verts

2 unit

Poivron

1 unit

Tomato

1 unit

Monterey Jack, râpé

0.5 cup

Sel d'ail

1 tsp

Crème sure

1 unit

Lime

1 unit

Poivre

0.125 tsp

Huile

2.5 tbsp

Sel

0.25 tsp

Preparation

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.
Once boiling, add rice, 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, core, then cut pepper into 1/2-inch pieces.
Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
Cut tomato into 1/2-inch pieces.
Thinly slice green onions.
Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream to a small bowl.
Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat.
Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
Cook, stirring often, until fragrant, 1 min.
Transfer beef to a large bowl, then cover with foil to keep warm.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
Cook, stirring often, until peppers are tender-crisp, 3-4 min.

Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min.

Divide fajita rice mixture between bowls. Top with beef, tomatoes and remaining green onions.
Sprinkle cheese over top.
Dollop with lime crema.
Squeeze a lime wedge over top, if desired.

Nutrition per serving

900

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

110

Cholesterol

1650

Sodium

Trans Fat

950

Potassium

350

Calcium

Iron

Bols au bœuf style fajita

avec riz basmati et crème à la lime

1/3

Familiale