avec riz basmati et crème à la lime
Ingrédients : Dinde haché • Poivron • Riz basmati • Oignon jaune • Tomate Roma • Lime • Monterey Jack (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) • Crème sure (lait) (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, alginate de propylène glycol, gomme de xanthane) • 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 • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Dinde hachée
250 g
Oignon jaune
0.5 unit(s)
Assaisonnement mexicain
16 g
Riz basmati
0.75 cup
Oignons verts
2 unit(s)
Poivron
1 unit(s)
Tomato
1 unit(s)
Monterey Jack, râpé
0.5 cup
Sel d'ail
4 g
Crème sure
43 mL
Lime
1 unit(s)
Poivre
0.125 tsp
Huile
2.5 tbsp
Sel
0.25 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- 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 servings) 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 servings). Cut any remaining lime into wedges.
- To a small bowl, add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
- Cook for 1 min, stirring often, until fragrant.
- 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 for 3-4 min, stirring often, until peppers are tender-crisp.
- 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 for 1-2 min, stirring occasionally, until liquid is absorbed and rice starts to brown.
- Divide fajita rice 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 you like.
810
kcal
Calories
36
g
Fat
11
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
41
g
Protein
130
mg
Cholesterol
1670
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
300
mg
Calcium
4
mg
Iron
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