Bols de dinde 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 à la dinde 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

Passoire

Zesteur

Grand bol

Petit bol

Grande poêle antiadhésive

Papier aluminium

Casserole moyenne

Verre doseur

Tags

30-min-or-less

Rapido

Chouchous

Ingrédients

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

1 unit(s)

Lime

1 unit(s)

Poivre

0.125 tsp

Huile

2.5 tbsp

Sel

0.25 tsp

Preparation

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 turkey.
Cook for 4-5 min, breaking up turkey 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 turkey 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 turkey, tomatoes and remaining green onions.
Sprinkle cheese over top.
Dollop with lime crema.
Squeeze a lime wedge over top, if you like.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**

Nutrition per serving

820

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

145

Cholesterol

1660

Sodium

0.5

Trans Fat

900

Potassium

400

Calcium

Iron

Bols au bœuf style fajita

avec riz basmati et crème à la lime

1/3

Familiale