avec salsa tropicale au kiwi et riz
Riche en protéines (50 g de protéines ou plus) est basé sur un calcul par portion de la quantité de protéines de la recette. Ingrédients : Côtelette de porc • Poivron • Riz étuvé • Maïs facile à décongeler (maïs, vinaigre modifié) • Kiwis • Limes • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Mélange d'épices des caraïbes (épices et herbes, sucres (sucre, cassonade, maltodextrine), sel, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium, acide citrique, oléorésine de paprika) • Oignon vert.
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Riz étuvé
0.75 cup
Poivron
1 unit(s)
Kiwi
1 unit(s)
Oignons verts
2 unit(s)
Maïs en grains
113 g
Lime
1 unit(s)
Sauce jerk
2 tbsp
Mayonnaise
2 tbsp
Mélange d'épices des Caraïbes
6 g
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- 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 over high.
- To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Caribbean Spice Blend, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff rice with a fork.
- Meanwhile, pat pork dry with paper towels. Season with remaining Caribbean Spice Blend, salt and pepper.
- In a medium bowl, coat pork with half the jerk sauce, turning to coat. Set aside to marinate.
- Meanwhile, core, then cut peppers into quarters.
- On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel, then cut kiwi into 1/4-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime (whole lime for 4 servings). Cut remaining lime into wedges.
- To another medium bowl, add kiwi, half the green onions, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
- In a small bowl, combine mayo, remaining lime zest and lime juice.
- Bring pork, peppers and a clean plate to the grill.
- To one side of the grill, add peppers. Close lid and grill for 3-4 min per side until, grill-marked and tender. Transfer to the plate to cool slightly.
- Meanwhile, add pork to the other side of the grill.
- Close lid and grill for 4-6 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
- Transfer pork to the plate.
- Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. Toss to coat.
- Slice pork.
- Divide rice mixture, salsa and pork between plates.
- Drizzle with lime mayo.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
880
kcal
Calories
36
g
Fat
10
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
49
g
Protein
120
mg
Cholesterol
1040
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
100
mg
Calcium
4
mg
Iron
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