avec riz à la mexicaine
Ingrédients : Filet de Tilapia • Riz basmati • Petites tomates • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Épinards • Oignon jaune • 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, alginate de propylène glycol, gomme de xanthane) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium).
Allergens
Utensils
Tags
Tilapia
300 g
Riz basmati
0.75 cup
Bébés épinards
56 g
Oignon, haché
56 g
Lime
1 unit(s)
Crème sure
1 unit(s)
Assaisonnement mexicain
16 g
Guacamole
3 tbsp
Petites tomates
113 g
Poivre
0.125 tsp
Huile
1 tbsp
Sel
0.125 tsp
Beurre
2 tbsp
Sucre
0.125 tsp
- Before starting, wash and dry all produce.
- Zest, then juice half the lime.
- Cut remaining lime into wedges.
- Roughly chop spinach.
- Halve tomatoes.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
- Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine.
- Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
- To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Toss to coat.
- Pat tilapia dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook for 4-5 min per side, until golden and cooked through.**
- Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Stir for 1 min, until spinach is wilted.
- Divide rice between bowls.
- Top with tilapia, tomatoes and guacamole.
- Drizzle with crema.
- Squeeze a lime wedge over top.
700
kcal
Calories
29
g
Fat
12
g
Saturated Fat
77
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
870
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
avec riz à l’ail et à la coriandre
