avec riz basmati et crème à la lime
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.
Allergens
Utensils
Tags
Poivre
0.125 tsp
Bœuf haché
250 g
Oignon rouge
113 g
Assaisonnement mexicain
2 tbsp
Riz basmati
0.75 cup
Oignons verts
2 unit
Poivron
160 g
Tomato
80 g
Monterey Jack, râpé
0.5 cup
Gousses d'ail
2 unit
Crème sure
3 tbsp
Lime
1 unit
Huile
2.5 tbsp
Sel
0.25 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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 the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions. Halve, peel then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Add 1/4 tsp lime zest, 1 tsp lime juice (dbl both for 4 ppl) 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 oil (dbl for 4 ppl), 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 and cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer beef to a large bowl. Cover with foil to keep warm.
Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then peppers, onion and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat and transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Stir together until warmed through, 1-2 min.
Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze over a lime wedge, if desired.
930
kcal
Calories
47
g
Fat
17
g
Saturated Fat
85
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
42
g
Protein
105
mg
Cholesterol
1080
mg
Sodium
avec écrasé de pommes de terre et brocoli à l'ail
