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
Sulfites
Soya
Moutarde
Lait
Blé
Peut contenir des traces d’allergènes
Triticale
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
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
