avec guacamole et feta
Ce soir, savourez ce bol tout plein de délicieuses saveurs mexicaines! Le bœuf est rehaussé de salsa et de notre mélange d’épices pour enchilada, le riz sauté aux poivrons donne au plat une douceur subtile, et le soupçon de guacamole prêt-à-manger facilite et accélère encore plus la préparation du repas!
Allergens
Utensils
Tags
Bœuf haché
250 g
Crème sure
1 unit(s)
Salsa de tomates
0.5 cup
Poivron
1 unit(s)
Riz basmati
0.75 cup
Épices à enchilada
1 tbsp
Tomato
1 unit(s)
Lime
0.5 unit(s)
Poudre d'ail
1 tsp
Feta, émietté
0.25 cup
Sucre
0.25 tsp
Poivre
0.25 tsp
Huile
1 tbsp
Sel
0.5 tsp
- Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat.
- Once boiling, 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, core, then cut pepper into 1/2-inch pieces.
- Cut half the lime (whole lime for 4 ppl) into wedges.
- Cut tomato into 1/2-inch pieces.
- Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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 salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
- Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
- Transfer beef to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
- Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
- Season tomatoes with salt and pepper, then toss to coat.
- Divide rice between bowls. Top with beef and tomatoes.
- Dollop sour cream over top, then sprinkle with feta.
- Squeeze a lime wedge over top, if desired.
740
kcal
Calories
32
g
Fat
12
g
Saturated Fat
78
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1570
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
avec crème sure et feta
